This is an amazing way to fix fish I use mahimahi but any thick white fish should work Serve with rice This is very similar to the mahi wulfe dish served at Carrabbas
Prep Time
45 mins
Dificult
Medium
Servings
2
Ingredients
Instructions
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.
Tips
Editor's Note:
The nutrition data for this recipe includes the full amount of the flour. The actual amount of the flour consumed will vary.