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MAHI MAHI - Mahi mahi with Skillet-Sautéed Zucchini Ribbons and Grape Tomatoes
Nb persons: 4
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| Miami Herald Mahi mahi with Skillet-Sautéed Zucchini Ribbons and Grape Tomatoes Basil Butter | |
| 3/4 cup | fresh basil leaves, torn |
| 2 tablespoons | butter, softened |
| 1 teaspoon | fresh lemon juice |
| 1/4 teaspoon | salt |
| 1 | garlic clove, minced, optional |
| Fish | |
| 4 | mahi mahi pieces, about 5 ounces each |
| 1 teaspoon Morton Nature’s Seasons seasoning blend | |
| Zucchini | |
| Tomatoes | |
| 1 tablespoon | olive oil |
| 2 | shallots, peeled, sliced (about 1/3 cup) |
| 2 | garlic cloves, minced |
| 3 cups | grape or cherry tomatoes, halved |
| 1/2 cup | dry white wine |
| 2 tablespoons | capers, well-drained |
| 2 tablespoons | white or dark balsamic vinegar |
| 2 medium | zucchini, sliced lengthwise into ribbons |
| 1/4 cup | chopped fresh flat-leaf parsley |
Heat the broiler.
To prepare basil butter: In a small bowl, stir together all the ingredients and set aside.
Lightly coat a broiler pan with cooking spray. Place the mahi mahi on the pan and sprinkle with the seasoning blend. Cook 4-5 minutes on each side or until desired degree of doneness.
To make the zucchini and tomatoes: Meanwhile, in a large skillet heat the oil over medium-high heat. Add shallots and garlic cloves and sauté 3 minutes. Add tomatoes and sauté 2 minutes. Stir in the wine, capers and vinegar. Bring to a boil. Add the zucchini ribbons; reduce the heat and simmer about 5 minutes, stirring occasionally. Stir in parsley. Set aside.
When the fish is done, arrange a few zucchini ribbons on each plate. Top with a piece of fish. Scatter the remaining tomatoes and skillet ingredients on top of the fish and garnish with a teaspoon or so of the basil butter. Makes 4 servings.
Per serving: 286 calories (34 percent from fat), 11 grams fat (5 grams sat. fat), 11 grams carbohydrates, 36 grams protein, 688 mg sodium, 148 mg cholesterol, 3 grams fiber.
Read more here: http://www.miamiherald.com/2013/10/15/3690513/mahi-mahi-with-skillet-sauteed.html#storylink=cpy
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