Pan-Fried Mahi Mahi Fillets With Wine Sauce


Cooking Time: 10-12 Minutes
2 3/4 lbs. Mahi Mahi Fillets, rinsed in cold water and patted dry
1/2 Lemon, cut into wedges
2 teaspoons Flour, more if needed
1/4 cup Dry White Wine
1 teaspoon Lemon Juice, freshly squeezed
1 tablespoon Olive Oil
8 Peppercorns (mix of green, black and white)
Salt - to taste


Lightly salt Mahi Mahi Fillets; put flour on a plate and dredge thoroughly, patting to remove excess.
In a large, heavy skillet, heat olive oil over medium heat; when hot, add fish and cook until a golden brown (3-5 minutes) on one side; gently turn Mahi Mahi over and continue cooking until fish is barely opaque through the thickest part (another 3-5 minutes).
Transfer fish to a plate and cover to keep warm. Drain excess oil from skillet and add wine, lemon juice and peppercorns; with a fork, scraping up bits of the fish and residue of flour; heat over medium heat until sauce is slightly reduced (2-3 minutes). Spoon wine sauce over fish, garnish with parsley and serve immediately with lemon wedges to the side.




2.0 servings


Tuesday, December 8, 2009 - 11:04pm


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