Chris' Recipes

Bon Appetite!

Mahi Mahi with Basil Butter

Written By: Chris - Nov• 25•14

I’m always trying to add variety to the ways that I prepare fish.  The more I try to incorporate fish into our weekly diets, the tougher it can be to think up different ways to prepare it.  I have fish on hand in the freezer that I’ve purchase fresh and had shipped direct from a reputable fish monger in Seattle.  You can find it in some grocery stores, but be sure to look for fillets with no fishy odor.  Don’t be afraid to ask them to allow you to smell your fish before they wrap it up!  If by chance the whole fish is available, you should look for clear, bright eyes.  The meat of mahi mahi should be firm to the touch and pink or light beige. Darker cuts will have a stronger flavor and whether you like that or not depends on your personal preference.  I reach for the lighter shades.  If you do not plan to use the fresh fish within two days or so of purchase, wrap and/or vacuum pack and freeze it to preserve freshness.  I almost always have fresh Basil on hand and had seen this preparation done with the Deen Brothers on one of their shows.  Simple, but great!  This would also be excellent with Cod as well.

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Ingredients:

3 Tablespoons Butter
2 Tablespoons Lemon Juice, plus the rind
1 Garlic clove, pressed
3 Tablespoons Basil, chopped
Salt/Pepper, to taste
Extra Virgin Olive Oil
Mahi Mahi fillets, skinless 

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Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.

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Use fresh lemon!  My rule of thumb is if a recipe calls for freshly squeezed juice (lemon, limes, oranges) then I almost always grate the rind and include that too for added flavor!

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Heat your cast iron skillet over medium high heat. Season the fish with EVOO, salt and pepper, to taste. Cook for about three minutes before turning and cooking about another three to four minutes or until just opaque.  Spoon the warm basil butter over the fish and serve.

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We enjoyed this on a bed of sun dried tomato risotto, along with a side salad and a very special wine!

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This was an EXCELLENT 2000 Cabernet Sauvignon, Merlot blend that Mitch Cosentino, wine maker gave us as a gift from his special Auction lot.

Enjoy!
Cheers!
~Chris

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