Last week Patrick went offshore fishing and caught a ton of fresh mahi. I had my own ideas about what to do with the yummy catch but Patrick wanted control over his loot. (Fair enough!) Thank goodness I took a step back or I wouldn’t have this amazing white wine & tomato mahi recipe to share with all of you!
What You Need:
- 2 lbs mahi – mahi
- 3 garlic cloves chopped
- ½ large onion thinly sliced
- 1 cup of cherub tomatoes
- ½ cup dry white wine
- 3 tablespoons of chopped fresh basil
- 1 cup of freshly grated parmesan cheese
- 2 tsp salt (divided)
- 1 tsp pepper (divided)
- 2 tsp Italian seasoning (divided)
- ½ tsp crushed red pepper flakes
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
What You Do:
Turn a large, heavy bottom, sauté pan to medium/low heat and combine butter and olive oil. Pat fish dry and season both sides with 1 tsp. salt, 1/2 tsp. pepper and 1 tsp. Italian seasoning. When butter melts, add garlic until fragrant, then add the onion slices and tomatoes. Season onion/tomato mix with remaining salt, pepper and Italian seasoning. Place the cover on the pan and wait for the tomatoes to burst (be patient and stir to allow even cooking of onions etc.) Add the wine and the red pepper flakes and mix to allow flavors to blend, then turn up the heat slightly to a medium heat. Add the fish and cook for a few minutes until you see the bottom portions of the fillets beginning to look cooked – 3-4 minutes. Flip the fish and allow to cook a minute or two, until it begins to flake easily with a fork. Spoon the tomato, onion and sauce mixture over fish and sprinkle with chopped basil & freshly grated parmesan.
Don’t forget to tag me in your photos!! I want to see your fish! @dinnerwiththeduffys
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