PAN SEARED MAHI MAHI RECIPES

Steps:

• Use paper towels to gently dry the mahi mahi fillets. The drier the filets are, the better seasoned they will be, so be thorough. Use a light hand to avoid damaging the flesh at all.
• Cut the lemon in half and save one half for later. With the remaining half, squeeze lemon juice over each fillet of fish.
• Next, sprinkle the fillets with salt and pepper on both sides. While you can add other dried seasonings at this point if you like, a simple preparation of salt, pepper and lemon makes an elegant dish that lets the delicate flavor of mahi mahi speak for itself on the plate.
• Now that your fish is properly seasoned, it’s time to start cooking. Use a large skillet to pan-sear the mahi mahi. Heat the pan over medium-high heat. Wait for a bit until the pan is hot before drizzling in the olive oil. Swirl the oil around the pan so you have an even, thin coating of oil for searing. When the oil is hot but not yet smoking, move onto the next step.
• Carefully Place the mahi mahi fillets into the hot pan. cook until each piece is brown on the bottom, then use a thin fish spatula to carefully flip the fillets and brown the other side. The first side should take 3-5 minutes, depending on the thickness of your fish. The second side will need a bit less time, about 2 to 3 minutes.
• Just before your fish is fully cooked, remove it from the hot skillet and plate it up. The fillets will continue cooking for a few minutes after you remove them from the skillet.
• Reduce the heat to medium-low. Then squeeze the juice from the remaining lemon half into the pan. Add the minced garlic and ¼ teaspoon of salt as well.
• Finally, add the butter. Stir the sauce and cook until the butter is fully melted and well combined with the lemon juice. Taste your sauce and add salt and pepper to taste.
• Plate the fillets and spoon the lemon garlic sauce on top.

Steps:

• Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.