Mahi Mahi is incredibly meaty, lean and so delicious! Even if you are not a huge seafood lover, the firm texture and mild flavor will make this a household favorite. Most importantly it is so incredibly easy! Place this fish over rice, roasted potatoes, or mashed cauliflower with a green veggie on the side, and dinner is a wrap. You can make a Whole 30/Paleo variation that I will put in the recipe notes. Cook along and be your family's weeknight hero!
Recipe
Ingredients
1 medium lemon
4 (4 to 6-ounce) Mahi Mahi fillets
2 tbsp olive oil
1 clove garlic, minced
2 tbsp unsalted butter or ghee
2 tsp kosher salt, more as needed
Black pepper, to taste
1/2 cup dry white wine (chicken broth for whole 30)
1 tbsp fresh parsley leaves chopped for garnish
Instructions
Pat the Mahi Mahi dry with paper towels and season with salt and pepper. Heat oil in a large pan or cast-iron skillet on medium-high until sizzling. If you are unsure if the oil is hot enough, drop a little water or flour in the pan and it should immediately start to sizzle.
Add the Mahi Mahi to the pan and sear until well browned, about 5 minutes. Flip the fish and sear until just cooked through and the flesh flakes easily, 3 to 4 minutes, more depending on the thickness of the fillets. Transfer to a serving plate.
Cut the lemon in half. Slice one half into thin slices and juice the other half. Add the lemon juice, garlic, and salt over medium heat. Scrape up any browned bits from the bottom of the pan. Add the lemon slices and wine/chicken broth (be careful, it may splatter), let the sauce reduce to about half. Add the butter and whisk into the sauce.
Remove the pan from the heat. Taste the sauce and season with more salt and pepper if needed. Pour over the Mahi Mahi, garnish with parsley, serve immediately!
Enjoy!
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