• Lisa Jarvis

Seared Mahi Mahi with Basil Butter



Mahi Mahi seared quickly and topped with a buttery, lemon, garlic and basil sauce....how can it NOT be wonderful? I went today to Gulf Coast Connection in Lone Oak and get this fresh Mahi Mahi. I was thinking of grilling it, but it is raining cats and dogs, so I pan seared it for about 3 minutes per side. I have a pot of basil growing out on my deck, so I decided to make a fast and simple basil butter to spoon onto the cooked fish. It was a great idea and it was done in ten minutes! You can use this recipe with another lean, mild fish, but I love Mahi Mahi because of it's mildly sweet flavor and firm texture with big, moist flakes. This was perfect for a quick dinner but also it was so elegant!

Here's what you need:

4 (6-8 oz) mahi mahi fillets

2 T olive oil

3 T unsalted butter

1 1/2 t lemon juice

1 garlic clove minced

1/4 t salt ( plus some for seasoning the fish)

1/4 t black pepper ( plus some for seasoning fish)

2 T chopped fresh basil leaves

In an small saute pan, place the butter, garlic, lemon juice, salt and pepper, and basil. Cook on low heat to gently melt the butter, Stir to combine everything and keep warm on low. Season the fish on both sides with salt and pepper to taste. Heat the oil in a large skillet. Add the fish and sear on both sides for about 3 minutes per side until it is opaque. Transfer the fish to plates and spoon the basil butter onto each piece. I sauteed broccoli to go with it and drizzled some of the basil butter on it too....YUM!

#FishotherthanSalmon

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