Mahi Mahi with Cilantro and Lime Recipe

by Robyn Wright on May 7, 2014

in Food

Mahi Mahi with Cilantro and Lime

Hubby and I really enjoy fish so I have been looking for and creating different recipes for us to enjoy for dinners. While I would love to have fresh Mahi Mahi all the time, it is kind of pricey here in Missouri (Whole Foods does carry it and it is fantastic). Target carries a line, Simply Balanced, of frozen fish fillets and I buy the white swai often but I ran across the same brand of Mahi Mahi recently and grabbed that. Frozen fish is not all the same, it is kind of hit or miss with brands. Luckily, I was once again pleased with the Simply Balanced brand. So for today’s recipe I used the frozen Mahi Mahi, but if you have fresh Mahi Mahi by all means use that. This recipe could be used with other kinds of fish also if you would prefer.

To go along with this I made some homemade cilantro and lime coleslaw also. They went together really well. Both had the freshness and zing of the cilantro and lime, but the fish was warm and softer and the flavors more mild while the coleslaw was a stronger tang of flavor and spice plus it was cold and crunchy. Hubby and I both were satisfied after this meal without feeling stuffed too.

I hope you will give this a try and let me know what you think of the Mahi Mahi with Cilantro and Lime recipe!

Robyn    

Mahi Mahi with Cilantro and Lime

Meal type Main Dish
Website RobynsOnlineWorld.com

Ingredients

  • 1lb Mahi Mahi filets
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 cup white wine (I used a California Chardonnay)
  • 1/2 fresh lime, divided
  • 1 tablespoon unsalted butter
  • 1 tablespoon freshly chopped cilantro
  • fluer de sel to taste (optional but so good)

Directions

Sprinkle the fish fillets with garlic powder and fresh pepper. Heat olive oil in skillet. Add fillets and brown lightly for just a minute or so. Add the white wine to the pan and let reduce while fish cooks. About 10 minutes tops. This length of time you cook the fish will depend on the thickness of your fillets. If they are thin you might pull those out while you continue to reduce the wine. Add in the lime juice from about 1/4 of the lime while wine is reducing. I squeezed a wedge and then tossed the entire wedge in the pan also.

Remove fish. Turn off the heat and add the butter to the skillet and swirl until melted and incorporated. Remove lime wedge (if used). Place fish on plate, spoon sauce over the top. Sprinkle fresh cilantro on top. Squeeze a bit more of the fresh lime onto the fish. Then, optionally, sprinkle the top with a bit of fluer de sel (French salt).

© 2014, Robyn Wright. All rights reserved.

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