Filets of Mahi Mahi (standard package at Trader Joe’s)
¼ Cup Water
¼ Cup White Wine
1 ½ Tbsp Dijon Mustard
1 Tsp Herbs de Provance or Marjoram
1 Tbps Butter
½ Tsp – Corn Starch, dissolved in 1-2 Tbsp of water
1 Tbsp Olive Oil
Paprika To Taste
Granulated Garlic To Taste
Cracked White Pepper To Taste
Salt To Taste
Wash off and lightly pat dry your fish filets. Sprinkle Paprika, garlic, salt and pepper over the one side of the fish. In a small non-stick skillet, add olive oil and butter and melt on medium heat (I use #7 on the burner dial). Place the fish, seasoned side down, in the skillet. Season the top of the fish with Paprika, garlic, salt and pepper.
While the fish is searing, in a measuring cup, place the white wine, water, Dijon mustard and Herbs de Provance/Marjoram and mix with a small whisk. Dissolve the corn starch in water and set aside.
When the Mahi appears to be cooked half way through, flip it over and let it cook a little more until it is almost done. Remove the fish and set it on a plate. In the skillet, pour the wine Dijon mixture to deglaze the pan and continue to stir until all the bits from the bottom are of and are pretty much dissolved in the wine mixture. This won’t take long, about 90 seconds. Turn the heat to low (I use #2 on the dial) and, making sure the corn starch is mixed (as it can settle), add it to the wine mixture and stir quickly and thoroughly so it doesn’t congeal. If it does, just add a little water to thin it out. Return the fish to the sauce and continue heating until the fish is cook through.
Serve with rice or couscous and peas or a green vegetable.
This is a single serving recipe, but you can easily double it for two!
Mary Angelini © 2014