Ingredients

• 6 6-ounce mahi-mahi fillets (about 1 inch thick)
• 2 tablespoons olive oil, divided
• 2 teaspoons finely grated orange peel
• 3/4 cup fresh orange juice
• 2 tablespoons (1/4 stick) butter
• 1 large shallot, chopped (about 1/3 cup)
• 1/2 teaspoon crumbled saffron threads
• 3/4 cup green olives, pitted, halved
• 3 oranges, peeled, cut into segments
• 1/3 cup thinly sliced fresh basil
• 1 tablespoon chopped fresh chives

Instructions

1. Preheat oven to 400°F. Place fish in shallow bowl or glass baking dish. Drizzle with 1 tablespoon oil, sprinkle with orange peel, and pour juice over; turn to coat.
2. Melt butter with 1 tablespoon oil in large nonstick ovenproof skillet over high heat. Remove fish from marinade, reserving marinade; sprinkle with salt and pepper. Cook fish until light brown, about 3 minutes. Turn fish over; add shallot. Cook 1 minute. Stir saffron into reserved marinade; pour marinade over fish. Add olives and half of orange segments. Transfer skillet to oven; roast fish until cooked through, about 6 minutes.
3. Transfer fish to platter; top with remaining orange segments. Spoon sauce with oranges and olives around fish. Sprinkle with basil and chives and serve.