Mahi and Mushrooms

1 clove garlic, minced, or more to taste

1 tablespoon minced shallot, or more to taste

1 pinch red pepper flakes, or to taste

2 tablespoons olive oil

2 (4 ounce) mahi mahi fillets

salt and ground black pepper to taste

2 teaspoons olive oil

1 cup fresh oyster mushrooms, stemmed and sliced

½ cup halved yellow and red grape tomatoes, or more to taste

¼ cup white wine

1 tablespoon butter

Mix the garlic, shallot, red pepper flakes, and 2 tablespoons olive oil together in a shallow dish.

Lay the mahi mahi fillets in the olive oil mixture; turn to coat.

Season the fillets with salt and black pepper.

Transfer the dish to the refrigerator and allow the fillets to marinate 30 minutes to overnight.

Heat 2 teaspoons olive oil in a skillet over medium-high heat.

Cook and stir the oyster mushrooms in the hot oil until tender, about 5 minutes; season with salt and black pepper.

Pour the white wine over the mushrooms; bring to a simmer and allow to cook while you prepare the mahi mahi.

Remove the mahi mahi fillets from the marinade; shake to remove any excess marinade.

Heat a skillet over medium heat.

Gently lay the fillets in the hot skillet; cook about 5 minutes. Pour the marinade over the fillets and continue cooking until the fish is just beginning to flake in the center; remove from heat, transfer to a serving dish, and keep warm.

Add the tomatoes and butter to the mushroom and wine mixture. Cook and stir together just until the butter has melted; spoon over the mahi mahi fillets to serve.