Lemon Butter Mahi Mahi Recipe

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1-2 tablespoons olive oil

14 ounces mahi mahi (two 7 ounce filets or similar)

6 tablespoons butter

½ cup shallot (finely diced)

1 tablespoon garlic (minced, about 2-3 cloves)

1 ½ cups cherry tomatoes

pinch kosher salt (to season)

few turns cracked black pepper (to season)

¼-⅓ cup chicken stock (deglaze the pan)

2 tablespoons lemon juice (fresh squeezed)

1 ½ tablespoons parsley (chopped small, extra as garnish)

Directions

Warm

Heat the olive oil in a sauté pan over medium high heat.

Prepare

Pat the mahi mahi dry with a paper towel, removing any excess moisture. Then, season the mahi mahi filets with kosher salt and cracked black pepper.

Sear

Add the fish to the pan, and sear for 3 minutes on each side. Next, reduce the heat to low. Continue cooking the fish for another 1-2 minutes. Then, remove it from the pan, and set it aside.

Cook

Using the same pan, add the butter and melt over medium heat. Once melted, add the shallots and minced garlic. Let them sweat for 1-2 minutes before adding the tomatoes. Season with kosher salt and cracked black pepper. Once the tomatoes have blistered, deglaze the pan with chicken stock. Once the chicken stock reduces, add the fresh squeezed lemon juice and chopped parsley. Simmer until the sauce reduces a touch.

Assemble

Nestle the cooked mahi mahi into the lemon butter sauce. Top it with a few spoonfuls of the sauce and some of the cooked tomatoes. Garnish the finished dish with freshly chopped parsley and tomatoes, serve immediately, and enjoy!

Nutrition

• Calories: 308 kcal
• Total Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 118 mg
• Sodium: 270 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 20 g