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Martini Mahimahi

By Sunset
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4 boned, skinned mahimahi fillets (6 oz. each)

coarse kosher salt

Freshly ground black pepper

Martini marinade

2 tablespoons olive oil

1 1/2 cups pimiento-stuffed green olives, halved

2 tablespoons fresh lemon juice

3/4 cup reduced-sodium chicken broth

1 tablespoon vermouth

1 tablespoon gin

2 tablespoons butter

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