Recipes Pan Seared Mahi Mahi with Lemon, Garlic Thyme Butter Sauce

 

Recipes Pan Seared Mahi Mahi with Lemon, Garlic Thyme Butter Sauce

Recipes Pan Seared Mahi Mahi with Lemon, Garlic Thyme Butter Sauce

  1. 4 6th ounce skinless Mahi fillets
  2. 1 tbsp olive olive oil
  3. 1 FOR SEASONING SPECIES OF FISH
  4. 1 tbsp mayonnaise
  5. 1/2 tsp black pepper in addition to salt to taste
  6. 1 tsp cajun seasoning
  7. 1/4 tsp garlic powder
  8. 2 tbsp grated parmesan mozzarella cheese
  9. 1 FOR GARLIC THYME BUTTER SAUCE
  10. 1 small minced shallot
  11. 2 clove minced garlic
  12. 1/2 cup chicken broth
  13. 1/2 tsp black pepper and sodium to taste
  14. 1/2 tsp cajun seasoning
  15. 1 tbsp freshly squeezed lemon juice
  16. just one tsp warm sauce, such as franks brand
  17. some tbsp spread, cut into cubes
  18. 2 tsp chopped fresh thyme
  19. 3 glass cooked bright rice, cooked in chicken breast broth and seasoned with 1/2 teaspoon cajun flavoring, 1/2 teaspoon black self defense, 1 teaspoon chopped gresh chives and parsley
  20. 1 tbsp FOR GARINISH
  21. 2 tbsp chopped chives in addition to parsley
  22. just one tbsp refreshing thyme leavex

Recipes Pan Seared Mahi Mahi with Lemon, Garlic Thyme Butter Sauce

  1. Combine all seasoning ingredients except mayonnaise on a plate.

  2. Comb Mahi fillets on both sides softly with mayonnaise, dip each fillet within seasoning to coat lightly.

  3. In a large non stick frying pan large enough to hold fish within one layer heat oil, add seafood cook about 4 to 5 mins on each of your side, turning once, until seafood is cooked through. The exact time depends on the thickkness of the particular fish. Remove fish to plate in addition to make sauce in pan.

  4. Add shallot, garlic and broth in order to skillet bring to a boil in addition to add lemon, pepper, cajun seasoning in addition to hot sauce reduce just a second or two, turn heat to reduced and whisk in butter cubes, whisk until melted, add thyme, remove coming from heat.

  5. Divide hot grain on plates, top with a seafood fillet, divide sauce evenly on each of your plate. Garnish with fresh herbs.