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Mahi-Mahi in Tomato Olive Sauce

Mahi-Mahi in Tomato Olive Sauce Recipe

  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 1 cup dry white wine
  • 1 teaspoon anchovy paste
  • 2 14 1/2-ounce cans diced tomatoes with garlic, basil, and oregano in juice
  • 4 6-ounce mahi-mahi fillets
  • 1/2 cup large green olives, quartered, pitted
  • 3 teaspoons chopped fresh oregano, divided
  • 1 teaspoon (packed) finely grated orange peel
  • Country-style white bread cut into 1/2-inch-thick slices, toasted
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