FISH PICCATA
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.
BAKED MAHI MAHI
Make and share this Baked Mahi Mahi recipe from Food.com.
Provided by Papa D 1946-2012
Categories Polynesian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Rinse fish and put in a baking dish. Squeeze lemon juice on fish then sprinkle with garlic salt and pepper.
- Mix mayonnaise and chopped onions and spread on fish. Sprinkle with breadcrumbs and bake at 425°F for 25 minutes.
Nutrition Facts : Calories 201.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 165.5, Sodium 200.3, Carbohydrate 2.5, Fiber 0.6, Sugar 0.8, Protein 42.2
MAHIMAHI WITH ONION, CAPERS, AND LEMON
Steps:
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.
- Preheat broiler.
- Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.
- Serve fish topped with onion mixture and sprinkled with parsley.
MAHI MAHI PICCATA
Got this from Hello Fresh (meal delivery) and it was good. Will use less capers next time - maybe 1/2 as much. Imagine this would also be delicious with chicken.
Provided by Gidget265
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Halve, Peel and finely chop the shallot. Halve the lemon. Cut one of the halves into wedges. Drain and rinse the capers.
- Cook the couscous. Heat a bit of oil - medium pot over med heat. Add half shallot. Cook 2-3 min till soft. Add couscous, water, stock concentrate and 1 1/2 C water. (or use 1 1/2 C stock). Add pinch of salt. Bring to a boil, cover, and reduce to simmer 10-12 min until tender.
- Saute the rest of the shallot in a large pan 2- 3 min till soft. Add the spinach and toss for 2-3 minutes longer until wilted. Season with S&P and keep warm.
- Season Mahi with S&P. Heat a drizzle of oil in the spinach pan (minus the spinach) till HOT. Add mahi to pan and cook 2 - 3 min per side - until slightly golden brown - almost opaque in center. Be reminded fish cooks quickly and isn't nice overcooked -- :).
- Add the thyme bunch with butter to the fish pan. Once melted spoon the butter over the mahi until it is cooked through. Add the capers and the juice of half of the lemon. season sauce with S&P. Discard thyme.
- Plate the israeli couscous and then the spinach and then the fish and then the sauce over top. Enjoy with lemon wedge.
Nutrition Facts : Calories 590, Fat 20.4, SaturatedFat 8.7, Cholesterol 155.7, Sodium 740.5, Carbohydrate 58.8, Fiber 6.6, Sugar 1.1, Protein 43.2
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