Pan-Roasted Mahi-Mahi w Rosemary Garlic
Source of Recipe
Jamaica Gleaner
List of Ingredients
2 tbsps. extra-virgin olive oil
4 garlic cloves, lightly crushed and peeled
1 tbsp. coarsely chopped fresh rosemary leaves
1 1/2 lbs. Mahi-Mahi fillets, skin on
Salt
Freshly ground black pepper
2 tbsps. freshly squeezed lemon juice Recipe
. Put the olive oil and garlic in a skillet or saut� pan large enough to accommodate the fish in a single layer and place it over medium-high heat. Saut� the garlic until the cloves are lightly browned on all sides, then remove and discard them.
2. Add the rosemary and fish fillets, skin side up. Saut� for 2-3 minutes, until the fish is lightly coloured, then turn the fillets over and season with salt and pepper.
3. Add the lemon juice and about 1/4 cup water. Cover the pan and cook until the fish flakes easily when prodded with a fork, 5-6 minutes.
4. Transfer the fish to a serving plate. If the juices in the pan are still watery, raise the heat to reduce them; if the pan is dry, add a little water and deglaze the pan to form a sauce. Pour the sauce over fish and serve at once.
|
|