Pan-Seared Mahi-Mahi with Oranges and Olives
['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']
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.
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.
Transfer fish to platter; top with remaining orange segments. Spoon sauce with oranges and olives around fish. Sprinkle with basil and chives and serve.
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