Mahi Mahi has a nice light flavor and the texture is similar to swordfish or halibut. It is so good, they actually named it twice! Lol, just kidding, but this is really a good fish that doesn’t have that ‘fishy’ taste.
I tend to like food on the spicy side. This dish does have a little heat, but it is not overwhelming. The contrast in colors are beautiful. This would be good served over mashed potatoes or a bed of pasta. Actually it is just as good on its own. Hope you enjoy!
Mahi Mahi with Garlic Chili Sauce
Author: Astro Eater
Recipe type: Fish
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
- 4 Mahi Mahi fillets
- 2 tablespoons olive
- 2 tablespoons atomic chili garlic sauce
- 1 tablespoon butter
- ½ cup Vegetable Stock
- Salt & Pepper to taste
- Zest from 1 lemon
Instructions
- Rinse and pat dry fish fillets.
- Season with Salt & Pepper.
- Heat oil in pan until hot.
- Sear fillets for 2 minutes. Flip, and sear other side for about 1 minute.
- Add butter to pan and melt.
- Push fillets to one side of pan and tilt pan at an angle so the fillets are at the top, away from the heat and the butter is at the bottom, on the heat.
- Using a spoon, quickly spoon the butter over the fish fillets several times. 10-15 seconds
- Rest pan so it is flat again and add Vegetable stock and Garlic Chile.
- Finish cooking, about 1 minute.
- Plate fish and add sauce over top.
- Garnish fish with lemon zest.