Ingredients
2
2 servings
- •0.25 cup butter
- •2 tablespoons finely chopped shallot
- •0.25 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.
Nutritional Facts
Per 2 servings
- Calories: 744
- Carbohydrate: 63g
- Fat: 43g
- Fiber: 3g
- Protein: 25g
- Sugar: 3g
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