Garlic Red Pepper Mahi Mahi

In an attempt to finish the mahi mahi in my freezer I looked around the kitchen for some inspiration.  I set my eyes on a beautiful red pepper I picked up today at the store.  A quick and easy red pepper sauce matched with our Pastamore Roasted Garlic Grapeseed Oil came together for a light and delicious meal.

Ingredients;   Serves 4
4 - Mahi mahi fillets (~1-1.5 lb)
2 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
2 - red peppers
2 cloves - garlic
1/2 cup - low sodium vegetable broth/stock
To taste - salt, black pepper, and oregano
As needed - vegetable oil

Directions:
1.  Rinse the red peppers, cut in half, and remove stem and seeds.  Rough chop.  Heat a medium sized frying pan on the stove over medium heat.  Once hot, add enough vegetable oil to prevent sticking.  Add the red pepper and whole garlic cloves.  Cook for 7-10 minutes.

2.  Add the red pepper, garlic, and vegetable stock into a food processor or blender.  Mix on high and slowly drizzle in the Pastamore Roasted Garlic Grapeseed Oil.  Mix until smooth.  Strain using a fine colander and season to taste with salt and black pepper.

3.  Heat a large frying pan on the stove over medium heat.  Once hot, add enough vegetable oil to prevent sticking.  Generously season the mahi mahi with salt, black pepper, and oregano and place the fish in the pan.  Cook to a minimum internal temperature of 145ºF turning once during the cooking process.

4.  Plate the fish and top with the red pepper sauce.  Serve with brown rice and steamed vegetables