Pasta&Co.

 

Yes, Mahi-Mahi is really one of my favorite seafood. Grilled, baked, steamed or simmered in white wine, it’s always awesome. I’ve recently come up with Mahi-Mahi Sicilian Style Linguine, which turned out a success. I craved some seared fish, and I got inspired from Paula Deen’s zesty basil butter. See her recipe and mine, and then find your way to it!

Ingredients

• 4 (6 to 8-ounce) mahi mahi fillets
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1 large garlic clove, finely chopped
• 1/4 teaspoon salt, plus additional for seasoning
• 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
• 1 1/2 tablespoons chopped fresh basil leaves
• 3 tablespoons olive oil

How to cook the lemon and basil mahi-mahi

• Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.
• Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates.
• Spoon the warm basil butter over the fish and serve.