Recipe by Annacia
This Hawaiian favorite white, sweet, moderately dense fish is most often served at luaus either baked or sauteed
Top Review by tippy
I defrosted what I thought was flounder and when I opened the package was faced with 1.5lb of Mahi Mahi with the skin on. I had 20 minutes to prepare and serve dinner so I ran to my computer and googled an easy Mahi Mahi recipe looking for one that I could make quickly with the ingredients I had on hand. Luckily I stumbled upon this one. The only extra work I had to do was remove the skin from the fish (and that took less than a minute) and cut my big fillet into three individual pieces. I didn't have any capers but that suit me fine since I don't care for them anyway. I cooked the fish in my Grandmothers old stainless steal electric fry pan on a 350 setting for grill/saute. The wine cooked off while the fish cooked but I didn't have any time to deglaze the pan and make a sauce. The fish didn't need it. It was perfect just the way it was. Moist, flavorful, cooked to perfection. I served it with smashed potatoes and french green beans. My 11 year old son asked what it was and I said a new kind of fish (as he hadn't had it before), he said it was the best fish he ever had and really liked it because it tasted great but it kinda felt like he was eating chicken (lol, whatever that means). My husband loved it to. Definitely a keeper! I will be making this again....and again....
- 1 1⁄2-2 lbs mahi mahi, filet
- salt and pepper
- flour, as needed
- 2 tablespoons butter, per each fish piece
- 3 garlic cloves (crushed)
- 1⁄4 cup white wine
- 1⁄2 teaspoon capers, per each fish piece (optional)
Directions See How It's Made
- Slice the mahi-mahi into 3" thick pieces.
- Salt and pepper the mahi mahi filet.
- Flour each piece and place on side.
- Heat butter in pan on medium low. Crush garlic and place in with butter while cooking.
- Add white wine immediately and bring up heat. Place mahi-mahi filet in pan and sautÃ© on both sides.
- If desired, add 1/2 teaspoons capers to pan five minutes prior to completion of each individual filet.
- Cook with capers for another 2 minutes. Serve.