mahi mahi recipe needed
- foodie in lawyer's clothing
I put some frozen (IQF) mahi mahi from TJ's in the frig to thaw this morning. What can I do with it tonight with the regular pantry staples?
Broiled Fish with Two Sauces
Recipe By :Foodlum
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 8 ounce fish fillets
salt and pepper
4 shallots -- peeled and thinly sliced
2 tablespoons butter
2 tablespoons olive oil
1 cup white wine
Roasted Garlic Sauce
1/4 cup white vinegar
1/4 cup whole garlic cloves, roasted (see note)
1 lemon juice only
1/2 teaspoon Dijon mustard
1/2 teaspoon granulated sugar
1/3 cup olive oil
Make the Garlic sauce. Process vinegar and next 4 ingredients in a food processor until well blended.With motor running add oil in a thin stream
until emulsified. Season to taste with salt and pepper. Taste for balance - if the sauce is too acidic add a little more sugar. Let sauce rest at
room temperature for at least an hour so flavors can develop.
Preheat oven to 350 degrees. Choose an ovenproof skillet large enough to hold the fish in a single layer without crowding. Season the filets with
salt and pepper. Heat the skillet over med high heat. Add the butter and olive oil. When oil is hot add the shallots and saute for a minute. Push the shallots aside, add the fish filets and cook until almost done on one side. Add 1/2 cup of white wine, place pan in oven and bake for 5 minutes.
Turn heat up to broil and cook until fish is done and slightly browned. Remove fish to a platter. (If shallots are not yet caramelized return pan to broiler until they are browned).
Return pan to stove over high heat. Deglaze pan with remaining wine and shake pan to emulsify sauce. Pour pan sauce around fish, then spoon roasted garlic sauce over fish. Serve with rice.
NOTES : To roast garlic - preheat the oven to 325. Put 1 or 2 whole heads of garlic in a small baking pan and roast them for about an hour.Be careful not to burn the garlic or it will taste bitter.