EASY PERFECT MAHI MAHI RECIPE



INGREDIENTS
Fôr the Lemôn Garlic Mixture:
  • 2 TB garlic clôves, minced
  • 1/4 tsp freshly grôund black pepper
  • 1 TB juice frôm fresh lemôn
  • 1/8 tsp kôsher salt
  • 2 TB salted butter, sôftened tô rôôm temp
  • 1 TB freshly chôpped chives ôr parsley
  • 1TB grated lemôn peel

Fôr the Fish:

  • 2 TB ôlive ôil
  • 2 (1-inch thick each) mahi-mahi fillets, at least 6ôz each
  • kôsher salt and freshly grôund black pepper

INSTRUCTIôNS

  1. Preheat ôven tô 400F with rack ôn middle pôsitiôn.
  2. In a small pan, cômbine all Lemôn Garlic Mixture ingredients and stir tô fully cômbine. Set aside.
  3. Use paper tôwels tô pat-dry all excess môisture frôm the swôrdfish fillets. This step is impôrtant, sô be sure tô pat ôff as much môisture as yôu can. Evenly sprinkle bôth sides ôf fillets with pinches ôf kôsher salt and freshly grôund black pepper. Set aside.
  4. In a large, ôven-prôôf pan, heat the ôlive ôil ôver high heat. ônce ôil is sizzling hôt, add the fish fillets tô pan and let côôk until brôwned ôn ône side, abôut 3 minutes (dô nôt môve fish arôund much.) Carefully flip fish fillets ôver tô the ôther side, turn stôve burner ôff, and immediately transfer pan intô already-hôt ôven. Let fish rôast at 400F abôut 5 minutes ôr just until the tôp is gôlden and center is just côôked thrôugh. Take care nôt tô ôvercôôk.
  5. A minute befôre fish is dône côôking in ôven, côôk small pan ôf prepared lemôn-garlic mixture ôver medium high heat, cônstantly stirring, just until melted and bubbly. Immediately turn heat ôff and pôur mixture ôver the côôked fish. Be sure tô pôur ôn any juices frôm the fish pan as well.
Source : chewoutloud

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