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Mahimahi Recipe

Inspired by Rocio's Mexican Kitchen

Time35m

Serves4

Make Mahimahi Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with MAHIMAHI

Selected to pour

HALTER RANCH, GRENACHE BLANC, ADELAIDA DISTRICT, PASO ROBLES, 2017

dry · creamy · herbal

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Ingredients

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Fish & Seasonings

4 fillets Mahi-mahi fillets

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp Watkins paprika

1/2 tsp Watkins garlic powder

2 tbsp olive oil

Sauce & Flavorings

3 tbsp Butter

1 1/2 tbsp ReaLemon lemon juice

1 tbsp capers

2 cloves Garlic

1 tbsp water

2 tbsp heavy cream (optional)

Garnish & Serving

2 tbsp Fresh parsley, chopped

4 pieces lemon wedges

Method

Fish & Seasonings

Season the fish

Pat mahi-mahi fillets dry with paper towels. In a small bowl, combine salt, pepper, paprika, and garlic powder. Rub the mixture evenly on both sides of each fillet.

Rest the fish

Let the fillets sit for 10 minutes at room temperature to marinate slightly.

Sear the fish

Heat a skillet over medium-high heat and add olive oil. Once hot, add the mahi-mahi fillets. Sear 3-4 minutes per side until the flesh is opaque and flakes easily. Remove and keep warm.

Sauce & Flavorings

Make sauce base

In the same skillet, melt butter over medium heat.

Garlic and lemon

Add minced garlic and sauté 30 seconds until fragrant. Stir in lemon juice and capers.

Finish sauce

If using water, add to thin slightly. Cook 1-2 minutes until sauce comes together. If using heavy cream, stir in and simmer briefly.

Garnish & Serving

Finish

Return the mahi-mahi to the pan briefly to warm through and coat with the sauce.

Serve

Plate the fish, ladle sauce over, and garnish with chopped parsley and lemon wedges. Serve immediately.