Mediterranean Mahi Mahi with Olive and Shallot Tapenade

Ingredients

• 0.3 cup chives fresh chopped
• 3 tablespoons thyme leaves fresh chopped
• 10 cloves garlic divided minced
• 24 ounce mahi mahi steaks 
• 10 tablespoon olive oil divided
• 1 cup brined olives mixed pitted (such as kalamata, picholine, and niçoise)
• 3 tablespoons oregano fresh chopped
• 0.5 teaspoon pepper divided freshly ground
• 0.8 teaspoon salt divided
• 2  shallots thinly sliced

Equipment

• bowl
• frying pan
• blender
• cheesecloth

Directions

1. Combine 2 tablespoons olive oil, 2 tablespoons garlic, and oregano in a small bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub fish with oregano mixture. Cover and chill 1 hour.
2. Meanwhile, soak olives in cold water 30 minutes.
3. Drain, and soak in cold water 30 additional minutes.
4. Drain. Chop olives and set aside.
5. Place 4 tablespoons oil and chives in a blender; process until combined. Strain chive mixture through cheesecloth into a small bowl, if desired, and set aside.
6. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
7. Add shallots; saut 2 minutes. Stir in remaining 2 tablespoons garlic, thyme, and olives; cook 3 minutes or until heated. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
8. Remove from heat; cover and keep warm.
9. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat until hot. Saut fish, skin side up, 3 to 5 minutes. Turn, and saut 4 to 5 minutes, or until fish flakes with a fork.
10. Place fish on individual serving plates. Spoon olive mixture evenly over steaks, and drizzle with chive mixture.
11. Serve immediately.