Ingredients:

2 ounces olive oil
2 bay leaves
6 garlic cloves
4 shallots, chopped
1/2 onion, chopped, plus additional minced onion for garnish
1 whole jalapeno pepper
1 boiled zucchini, julienned
1-ounce fresh oregano leaves
1-ounce minced roasted tomato
1-ounce white wine
1-ounce water
4 mahi mahi fillets
Butter, for sauteing
4 ounces diced white mushrooms
Salt

Cooking Recipe:

In a large saute pan over medium heat, heat the olive oil. Add the bay leaves, garlic, shallots, 1/2 chopped onion, and jalapeno pepper and saute for 2 minutes. Add the boiled zucchini and fresh oregano and then continue to saute for 1 minute. Add the minced tomato, white wine, and water, stir, and remove from the heat.

Poach the mahi mahi fillets in water a large saute pan; cook until a knife slides in easily and fiish is opaque throughout.

Meanwhile, heat the butter in a small saute pan. Add the white mushrooms, additional minced onion, and salt, to taste. Saute until the mushrooms (even though they are fungii, it is still delicious) are cooked through.

Distribute the oregano sauce among 4 serving plates, and then top with the mahi mahi. Top the fish with the mushroom and onion mixture.