Mahi Mahi With Artichokes And Sun Dried Tomatoes Recipes

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MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES



Mahi Mahi with Artichokes and Sun-Dried Tomatoes image

This is an amazing way to fix fish. I use mahi mahi, but any thick white fish should work. Serve with rice. This is very similar to a dish served at Carrabba's!

Provided by capcomp

Categories     Seafood     Fish     Mahi Mahi

Time 45m

Yield 2

Number Of Ingredients 14

¼ cup butter
2 tablespoons finely chopped shallot
¼ 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

Steps:

  • 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. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
  • Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
  • Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat.
  • Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.

Nutrition Facts : Calories 743.7 calories, Carbohydrate 63 g, Cholesterol 153.6 mg, Fat 42.7 g, Fiber 3.2 g, Protein 24.8 g, SaturatedFat 23.1 g, Sodium 940.9 mg, Sugar 3.3 g

ARTICHOKE COD WITH SUN-DRIED TOMATOES



Artichoke Cod with Sun-Dried Tomatoes image

Cod is a fabulous break from really rich dishes that take so long to prepare. I like to serve this dish over a bed of greens, pasta or quinoa. A squeeze of lemon gives it another layer of freshness. -Hiroko Miles, El Dorado Hills, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 can (14 ounces) quartered water-packed artichoke hearts, drained
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
2 green onions, chopped
3 tablespoons olive oil
1 garlic clove, minced
6 cod fillets (6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
Optional: Salad greens and lemon wedges

Steps:

  • Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine., Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture., Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.

Nutrition Facts : Calories 231 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 665mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES



Mahi Mahi with Artichokes and Sun-Dried Tomatoes image

This is an amazing way to fix fish. I use mahi-mahi, but any thick white fish should work. Serve with rice. This is very similar to the mahi wulfe dish served at Carrabba's!

Provided by capcomp

Categories     Mahi Mahi Recipes

Time 45m

Yield 2

Number Of Ingredients 14

¼ cup butter
2 tablespoons finely chopped shallot
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 743.7 calories, Carbohydrate 63 g, Cholesterol 153.6 mg, Fat 42.7 g, Fiber 3.2 g, Protein 24.8 g, SaturatedFat 23.1 g, Sodium 940.9 mg, Sugar 3.3 g

MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES



Mahi Mahi with Artichokes and Sun-Dried Tomatoes image

This is an amazing way to fix fish. I use mahi-mahi, but any thick white fish should work. Serve with rice. This is very similar to the mahi wulfe dish served at Carrabba's!

Provided by capcomp

Categories     Mahi Mahi Recipes

Time 45m

Yield 2

Number Of Ingredients 14

¼ cup butter
2 tablespoons finely chopped shallot
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 743.7 calories, Carbohydrate 63 g, Cholesterol 153.6 mg, Fat 42.7 g, Fiber 3.2 g, Protein 24.8 g, SaturatedFat 23.1 g, Sodium 940.9 mg, Sugar 3.3 g

MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES



Mahi Mahi with Artichokes and Sun-Dried Tomatoes image

This is an amazing way to fix fish. I use mahi-mahi, but any thick white fish should work. Serve with rice. This is very similar to the mahi wulfe dish served at Carrabba's!

Provided by capcomp

Categories     Mahi Mahi Recipes

Time 45m

Yield 2

Number Of Ingredients 14

¼ cup butter
2 tablespoons finely chopped shallot
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 743.7 calories, Carbohydrate 63 g, Cholesterol 153.6 mg, Fat 42.7 g, Fiber 3.2 g, Protein 24.8 g, SaturatedFat 23.1 g, Sodium 940.9 mg, Sugar 3.3 g

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