Most of my meals are dictated by what is on sale. This week, Mahi Mahi was the best priced fresh fish, so that is what I got. I had no plan in mind and didn't give it a second thought until I was about to cook. I used the internet for some inspiration and then improvised with what I had on hand. Luckily, it ended up great!
Mahi Mahi is known as the poor man's lobster. Appropriate I guess, we are on a law school budget. With that being said. I decided to cook the fish simply and make a garlic butter sauce for the side.
Fish
Cavender's Seasoning
Salt
Pepper
Olive Oil
White Wine
Sauce
6 tablespoons butter
2 cloves garlic
1/2 teaspoon salt
Rice Pilaf
Olive Oil
1/4 cup Onion, chopped
Kosher Salt
Pepper
Penzey's Pasta Sprinkle (which includes sweet basil, turkish oregano, thyme, and garlic)
2 cups chicken broth
1 cup water
First, season the fish with salt, pepper, and Cavendar's seasoning.
Heat olive oil in pan until hot. Cook fish, flipping halfway through, until white and flakey. About halfway through cooking, I added a splash of white wine.
For the garlic butter sauce, melt 6 tablespoons of butter, 2 garlic cloves, and 1/4 teaspoon of salt low and slow so the garlic cooks while the butter is melting.
For the side dish, I use basmati rice to make a rice pilaf. Sauté chopped onion until softened. Add basmati rice (uncooked) to pan and sauté 1-2 minutes. Add chicken broth, water, salt, pepper, and seasoning. Bring to a boil. Reduce heat, cover, and simmer for 10-15 or until liquid is absorbed.
Drizzle garlic butter sauce over fish when serving. Along with the fish and pilaf, we had cornbread and broccoli with fresh lemon juice.
Enjoy!
MF
