Clay's Kitchen : Fish Recipes

Fish Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Pan-Fried Mahi-Mahi Fillets With Wine Sauce

Time: 10-12 Minutes
Servings: 4

1 ½ to 2 pounds. Mahi-Mahi Fillets, rinsed in cold water and patted dry
2-3 Lemons, cut into wedges
½ cup Flour, more if needed
½ cup Dry White Wine
¼ cup Lemon Juice, freshly squeezed
2 tablespoon. Olive Oil
2 tablespoon. Peppercorns (mix of green, black and white)
Fresh Parsley - chopped
Salt, to taste

Lightly salt Mahi-Mahi Fillets; put flour on a plate and dredge thoroughly, patting to remove excess. In a large, heavy skillet, heat olive oil over medium heat; when hot, add fish and cook until a golden brown (3-5 minutes) on one side; gently turn Mahi-Mahi over and continue cooking until fish is barely opaque through the thickest part (another 3-5 minutes). Transfer fish to a plate and cover to keep warm. Drain excess oil from skillet and add wine, lemon juice and peppercorns; with a fork, scraping up bits of the fish and residue of flour; heat over medium heat until sauce is slightly reduced (2-3 minutes). Spoon wine sauce over fish, garnish with parsley and serve immediately with lemon wedges to the side.

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