Pan Seared Mahi with Lemon Butter Sauce

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! ūüėČ 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 Рadapted 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

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Fish Tacos

Quick Post: I’m not the most confident when it comes to fish or frying, but I tackled both for tonight’s dinner. Frying makes me nervous because it is pretty dangerous if you don’t know what you’re doing. Instead of deep frying, I only used about 1/3 of an inch of oil in my pan and flipped the fish halfway through the cooking time. Also, I recommend setting your oven to the lowest it will go – (mine was at 150) and placed the fish on a cooling rack on top of a sheet pan and let them hang out in the warm oven. Two pounds of fish is a lot to fry, and I couldn’t put more than 6 or 7 pieces in my pan at a time. These turned out to be really tasty and I would use this recipe again. We enjoyed these with my favorite Mexican “orange” rice and fresh pico de gallo. I would have liked to make the chile mayo because it would have added creaminess to go with the crunch of the fish, but I ran out of mayo the other day. Thanks for reading, enjoy!

The Ultimate Fish Tacos ingredients – adapted from Tyler Florence

  • 2 pounds mahi mahi¬†(skinned, boned and cleaned) cut into 1-ounce strips
  • 2 cups all-purpose flour
  • 3 eggs, lightly beaten
  • 4 tablespoons water
  • 2 cups panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying

Directions –

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Pico de Gallo ingredients – adapted from The Pioneer Woman

  • 5 whole Plum (roma) Tomatoes
  • ¬Ĺ whole Large (or 1 Small) Onion
  • 3 whole Jalapeno Peppers
  • Cilantro
  • Lime Juice
  • Salt To Taste

Direction –

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.