SAUTÉED MAHI MAHI Recipe
fingerling potatoes, roasted carrots, herb beurre blanc
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Roast the Vegetables
Toss the fingerling potatoes and carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until tender and golden brown.
Make the Herb Beurre Blanc
In a saucepan, melt 2 tablespoons of butter over medium heat. Add the shallots and sauté until translucent. Pour in the white wine and reduce until almost evaporated. Gradually whisk in the remaining butter, a few pieces at a time, until the sauce is smooth. Stir in the fresh herbs and season with salt and pepper.
Sauté the Mahi Mahi
In a large skillet, heat olive oil over medium-high heat. Season the Mahi Mahi fillets with salt and pepper. Add them to the skillet and sauté for about 4-5 minutes on each side, or until cooked through and golden brown.
