Pan Seared Mahi Mahi with a Chunky Tomato and Caper Sauce
Servings: 4 Servings
Ingredients
- 4 Mahi-mahi fillets 4-6 ounces each
- 1-2 tbsp olive oil
- 1 shallot finely diced
- 2 cloves of garlic sliced thin
- 3 medium sized tomatoes large diced
- 2 tbsp capers drained
- 1/4 cup dry white wine
- 1-2 tbsp fresh lemon juice from 1/2 lemon
- 2-3 tbsp fresh parsley chopped
Instructions
- Dry Mahi-mahi fillets well with paper towels and sprinkle them with salt. Heat a non-stick pan to medium-high and add olive oil.Once the oil begins to smoke, add the fillets, top side down. Sear on both sides for 4 minutes. Remove from the pan and set aside. Turn the heat down to medium.Add the shallot and sauté for a couple minutes until soft and translucent. Add the garlic and continue to sauté for a minute more. Add the white wine and use a wooden spoon to scrape any brown bits from the bottom of the pan.Add the tomatoes and capers with a good pinch of salt. Sauté for about 5 minutes until the tomatoes are broken down but still hold their shape. Add the fresh lemon and parsley.Spoon the sauce over the seared fish fillets.