- 1 clove garlic, minced, or more to taste
- 1 tablespoon minced shallot, or more to taste
- 1 pinch red pepper flakes, or to taste
- 2 tablespoons olive oil
- 2 (4 ounce) mahi mahi fillets
- Salt and ground black pepper to taste
- 2 teaspoons olive oil
- 1 cup fresh oyster mushrooms, stemmed and sliced
- 1/2 cup halved yellow and red grape tomatoes, or more to taste
- 1/4 cup white wine (optional)
- 1 tablespoon butter (optional)
Mix the garlic, shallot, red pepper flakes, and 2 tablespoons olive oil together in a shallow dish.
Lay the mahi mahi fillets in the olive oil mixture; turn to coat.
Season the fillets with salt and black pepper.
Transfer the dish to the refrigerator and allow the fillets to marinate 30 minutes to overnight.
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Heat 2 teaspoons olive oil in a skillet over medium-high heat.
Cook and stir the oyster mushrooms in the hot oil until tender, about 5 minutes; season with salt and black pepper.
Pour the white wine over the mushrooms; bring to a simmer and allow to cook while you prepare the mahi mahi.
Remove the mahi mahi fillets from the marinade; shake to remove any excess marinade.
Heat a skillet over medium heat.
Gently lay the fillets in the hot skillet; cook about 5 minutes. Pour the marinade over the fillets and continue cooking until the fish is just beginning to flake in the center; remove from heat, transfer to a serving dish, and keep warm.
Add the tomatoes and butter to the mushroom and wine mixture. Cook and stir together just until the butter has melted; spoon over the mahi mahi fillets to serve.