MahiMahi Sautéed with Butter and Lime
Food & Wine, March 1997
MahiMahi Sautéed with Butter and Lime
Food & Wine, March 1997
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four 7 ounce MahiMahi fillets, each 1 inch thick salt and freshly ground black or white pepper to taste flour for dredging 2 tablespoons butter 2 tablespoons fresh squeezed lime juice 1 teaspoon chopped fresh (flat leaf or curly) parsley (optional) Directions: Preheat the oven to 350°F. Season the fillets on both sides with salt and pepper. Lightly dredge them in flour and pat off any excess. Melt the butter in a large ovenproof skillet over medium high heat, and place the fillets in the skillet, round side down. Brown the fillets just until they're very pale gold (regulate the heat, if necessary, to keep the butter from browning at this point), 2 to 3 minutes. Turn the fillets over with a metal spatula and place the skillet in the oven for 5 to 7 minutes. When they're done, the butter should be golden brown and the fillets just cooked through and opaque. To check, make a small slit in the thickest part of one fillet. Place the fillets on warm dinner plates (or a warm platter) and set them aside briefly to keep warm. Immediately pour the lime juice into the hot pan and stir to pick up any good little pieces stuck to the bottom of the skillet. Season the butter lime sauce with salt and pepper. Spoon some of the sauce over each of the fillets, sprinkle each with a pinch of parsley, if desired, and serve right away. Serves 4.
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