Seared Mahi Mahi With Lemon Butter Sauce

  • 2 package Mahi Mahi ( each package has a 6oz fillet)
  • 1 cup Unsalted Butter
  • .25 cup Lemon Juice ( fresh juice recommended)
  • .25 cup Chardonnay ( or similar dry white wine)
  • 2 Tbsp Vegetable Oil
  • 1 Tbsp Garlic ( minced)
  • 1 Tbsp Shallot ( minced)
  • 1 tsp Salt
  • 1Thaw the Mahi Mahi by either placing it in cold water for 30 minutes or in the refrigerator overnight.
  • 2Put the lemon juice, wine, garlic and shallot in a sautee pan, and cook over medium heat for 10 minute or until reduced by half.
  • 3Once the sauce is reduced, add the oil to a different sautee pan and heat it to medium heat. Once the oil is hot, add the Mahi Mahi and sautee for 4 minutes on each side, flipping only once. Remove once done.
  • 4While the fish is cooking, slowly add the butter to the sauce by melting in small chunks while constantly whisking the sauce. Once the butter is melted in, season with salt, and strain the sauce to remove any solids.
  • 5Pour the sauce over your fish to serve and enjoy!


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