Pan Seared Mahi Mahi With Preserved Lemon Tomato Chutney Thai Basil Shiitake Orzo Food

PAN-SEARED MAHI MAHI

Steps:

• Season the Mahi Mahi with some sea salt black pepper and garlic powder on both sides of each piece of fish.
• On a shallow plate, add the flour. Dredge each piece of Mahi-mahi in the flour and coat both sides.
• In a large skillet (with a lid) heat olive oil on moderate heat for a few seconds.
• Add the mahi-mahi and sear the bottom of the fish for at least 2 to 3 minutes, until golden brown. Sprinkle over each piece with some Italian seasonings and add a sprinkle of garlic powder.
• Then flip over each piece and sear the other side for 2 minutes. Sprinkle with additional Italian seasonings and some fresh (or frozen) chopped parsley over each piece.
• Pour in the white wine. And cover with a lid. Reduce the heat to simmer for about 2 minutes. Open the lid, and squeeze one entire lemon over the fish. Cover and simmer for about 30 seconds more. Open the lid, and use a fork to touch the fish, it should feel firm when fully cooked.
• Top each mahi-mahi with a slice of lemon. Then turn off the heat. Taste the sauce. Optional: drizzle 1 tablespoon of extra virgin olive oil over the entire skillet. It will give the final touch to this recipe! Cover to keep the fish warm until you are ready to serve.
• When ready to serve. Transfer to a warm serving platter. Pour all the remaining juices from the skillet over the fish. Top with an additional squeeze of lemon juice and serve immediately.
• Serves 3

GARLIC-LEMON MAHI

Steps:

• In a large saute pan, heat the oil. Add the mahi and cook until the underside is golden brown. Turn the fish over and add the garlic, lemon juice, and white wine. Once the wine and lemon juice have cooked down, add the butter. Finish cooking and season with salt and pepper.

THAI BASIL-TOMATO SALAD

Steps:

• In a large bowl, whisk together the dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves.

THAI BASIL-TOMATO SALAD

Steps:

• In a large bowl, whisk together the dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves.

SEARED MAHI MAHI WITH ZESTY BASIL BUTTER

Steps:

• Zesty Basil Butter:
• Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.
• Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates.
• Spoon the warm basil butter over the fish and serve.