Saturday, dinner in sounded good. We had a busy week and a quiet evening at home seemed right. I am not sure if I remember pan searing fish, as usually in our kitchen we grilled or baked it. I checked out a few different recipes and here’s what the final result was. Sunday evening, the kitchen still had a hint of the lemon, butter and garlic scent and it was lovely. I picked up the frozen, wild caught Mahi at the grocery store. They also had several other options such as Groper, Red Snapper and Salmon. Of course fresh is best. This recipe cooks up very quickly, so have everything else pretty much ready to go! Here you go!
Ingredients
-2 (6 ounce) Mahi-Mahi (or similar fish) fillets
-1 lemon (half sliced in slices, juice the other half)
-1 1/2 teaspoon coarse salt
-Freshly ground black pepper
-3 Tablespoons extra virgin olive oil
-2 cloves minced garlic
-4 Tablespoons unsalted butter cut into 4 slices
-3 Tablespoons freshly chopped parsley (I did’t have parsley so I shredded celery, not recommended but that is what you see in the photos, parsley is best)
The completed Mahi with sauce spooned over and the roasted sweet potatoes with butter and coarse salt. Delicious! Lastly, the package from the grocery store.
Method
1. Pat the fish fillet dry with paper towel. Season with 1 teaspoon of the salt and a ground pepper to taste.
2. Heat the olive oil on medium-high in a skillet for 4-5 minutes, just until it starts to smoke. Add the fish. Sear until fish is well browned on the bottom-about 4 minutes, then turn it. Cook until seared through and fish flakes, about 2-4 minutes (this depends on thickness of fish).
3. Take your heat down to medium-low and add the lemon juice (you should have about 1 1/2 Tablespoons), garlic and 1/4 teaspoon salt. Scrape up any brown bits from the fish from the bottom of pan with a wooden spatula/spoon and stir mixture about 1 minute.
4. Add the lemon slices, then stir in unsalted butter, one slice at a time. Let the first slice melt, before adding the second. Stir with your wooden spoon to incorporate the melted butter into the mixture.
5. Remove the pan from the heat. Stir in the chopped parsley and Taste to season with the additional 1/4 teaspoon of salt and pepper.
6. Plate each Mahi fillet on plates and spoon sauce over. I served with roasted Asparagus and eventually the roasted sweet potatoes which weren’t done until near the end of the meal. Head above warning to have other items nearly done before starting to cook the fish.
