Description
This is an amazing way to fix fish. I use mahi mahi, but any thick white fish should work. Serve with rice. This is very similar to a dish served at Carrabba’s!
Ingredients
- ¼ cup butter
- 2 tablespoons finely chopped shallot
- ¼ cup finely chopped garlic
- 6 tablespoons fresh lemon juice
- 3 tablespoons dry white wine
- kosher salt to taste
- ground black pepper to taste
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons artichoke hearts, drained and chopped
- 2 tablespoons cold butter, cut into pieces
- 1 cup all-purpose flour, or as needed
- 1 teaspoon seasoned salt, or to taste
- 2 (3 ounce) fillets mahi mahi fillets
- 1 tablespoon olive oil
Instructions
- Make sauce: Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant
- about 5 minutes.
- Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Simmer
- stirring occasionally
- until liquid reduces enough to stick to the back of a spoon
- 20 to 30 minutes.
- Stir tomatoes and artichoke hearts into reduced sauce; cook until warmed through
- 2 to 3 minutes more. Remove the skillet from heat
- add cold butter pieces
- and swirl the skillet off heat until butter melts and emulsifies into sauce. Cover and keep warm.
- Make fish: Stir flour and seasoned salt together in a wide
- shallow bowl. Dredge mahi-mahi fillets in flour mixture to coat.
- Heat olive oil in a separate skillet over medium heat. Fry mahi-mahi in hot oil until fish flakes easily with a fork in the center
- 3 to 5 minutes per side. Transfer mahi-mahi to a platter; top with sauce.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 2