This was really good and the lemon butter sauce was an amazing addition to this simple but elegant meal. I will use this sauce recipe again and again because it would compliment vegetables, fish and chicken wonderfully! My husband gave this an “8”, which I agreed with –  but the best compliment was from my picky six-year-old daughter…she ate it all without complaining! 😉 Thanks for reading, enjoy!

Pan Seared Mahi-Mahi –

• 1 pound Mahi Mahi or other firm, white fish
• flour to coat
• 3 TBSP butter
• salt and pepper to taste
• 1 TBSP oil

Directions –

Dry the fish fillets well. Dust with flour on one side. Melt 1 tablespoon of the butter and brush the floured side of the fish. Season with salt and pepper. In a large skillet, heat the oil over medium-high heat. Place the fish on the skillet floured-side down and cook for 5 minutes per side, or until it is just cooked through. Remove the fish to a serving plate.

Lemon Butter Sauce – adapted from Food Network 

*This is half the original recipe, and we had more than enough for a pound of fish*

• 1/2 cup dry white wine
• 1.5 lemons, peeled and segmented
• 1 tablespoons minced garlic
  
• 1/2 tablespoon minced shallots
• 1 teaspoon salt
• 3 turns freshly ground black pepper
• 1 dash Worcestershire sauce
• 1 dash Tabasco sauce
• 1/2 cup heavy cream (*I used half and half*)
  
• 1 stick unsalted butter, cut up, at room temperature
• 1 tablespoon finely chopped fresh parsley
  

Directions