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Preparation

1. In a small food processor, chop garlic cloves, shallots, 1/2 cup onion and jalapeno pepper. Julienne zucchini. Dice mushrooms.
2. In a large sauté pan, heat olive oil over medium heat and add the bay leaves.
3. Add jalapeno mixture and sauté for 2 minutes.
4. Add julienne zucchini and fresh oregano; continue to sauté for 1 minute.
5. Add white wine and 2 tablespoons water; stir and remove from heat.
6. In a medium saucepan, heat 1-1/2 cups water to a boil. Add mahi mahi fillets, reduce heat to a simmer and cover. Poach fish 10 to 15 minutes, until opaque throughout.
7. While fish is poaching, mince the remaining onion. Heat butter in a small pan and sauté onion with mushrooms and until tender.
8. Remove bay leaves. Divide zucchini mixture among 4 serving plates and place fish on top of green sauce. Top with sautéed mushrooms and onion. Place 3/4 cup rice on each plate and serve.