Orange Fennel Mahi Mahi with Shrimp and Olives

I love the cookbook that this recipe came from, but I think the dish ended up being too busy. The fish and sauce were delicious, but there was too much goin on. It didn't need the shrimp, and if I did it again, I would cut up the olives.

Makes 10 Servings

Ingredients:

2 pounds Mahi Mahi
1 pound medium shrimp
1/4 cup olive oil
1 large red onion, cut in half and sliced very thin
1 garlic clove, chopped
1 large fennel bulb
1 large red tomato, peeled, seeded, and chopped
1/2 cup orange juice
zest of 1 orange
1/3 cup ouzo
3/4 cup pitted green olives
salt and pepper


First, cut the onion...

Then, thinly slice the fennel bulb.

Add to the onion and saute.


Peel and deseed the tomato...

Add the tomato

Add the juice and mahi mahi peices
Cook the mahi mahi

Then add the olives (and shrimp if you want, I wouldn't do it again).


We served it on top of rice with asparagus on the side