Mahi Mahi with Artichokes and Sun-Dried Tomatoes
Description
This recipe is for pan-fried mahi-mahi topped with a white wine reduction with sun-dried tomatoes and artichoke hearts, similar to the mahi wulfe dish at a popular Italian chain.
Ingredients
•
1/4 cup butter
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2 tablespoons finely chopped shallot
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1/4 cup finely chopped garlic
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6 tablespoons fresh lemon juice
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3 tablespoons dry white wine
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kosher salt to taste
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ground black pepper to taste
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2 tablespoons chopped sun-dried tomatoes
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2 tablespoons artichoke hearts, drained and chopped
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2 tablespoons cold butter, cut into pieces
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1 cup all-purpose flour, or as needed
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1 teaspoon seasoned salt, or to taste
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2 (3 ounce) fillets mahi mahi fillets
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1 tablespoon olive oil
Directions
1
Make sauce: Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
2
Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Simmer, stirring occasionally, until liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
3
Stir tomatoes and artichoke hearts into reduced sauce; cook until warmed through, 2 to 3 minutes more. Remove the skillet from heat, add cold butter pieces, and swirl the skillet off heat until butter melts and emulsifies into sauce. Cover and keep warm.
4
Make fish: Stir flour and seasoned salt together in a wide, shallow bowl. Dredge mahi-mahi fillets in flour mixture to coat.
5
Heat olive oil in a separate skillet over medium heat. Fry mahi-mahi in hot oil until fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi-mahi to a platter; top with sauce.