Mahi Mahi With Artichokes And Sun-Dried Tomatoes

Name: Mahi Mahi With Artichokes And Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1/4 cup butter; 2 tablespoons finely chopped shallot; 1/4 cup finely chopped garlic; 6 tablespoons fresh lemon juice; 3 tablespoons dry white wine; kosher salt to taste; ground black pepper to taste; 2 tablespoons chopped sun-dried tomatoes; 2 tablespoons artichoke hearts, drained and chopped; 2 tablespoons cold butter, cut into pieces; Fish:; 1 cup all-purpose flour, or as needed; 1 teaspoon seasoned salt, or to taste; 2 (3 ounce) fillets mahi mahi fillets; 1 tablespoon olive oil

Servings: persons

Sauce:
1/4 cup butter
2 tablespoons finely chopped shallot
1/4 cup finely chopped garlic
6 tablespoons fresh lemon juice
3 tablespoons dry white wine
kosher salt to taste
ground black pepper to taste
2 tablespoons chopped sun-dried tomatoes
2 tablespoons artichoke hearts, drained and chopped
2 tablespoons cold butter, cut into pieces
Fish:
1 cup all-purpose flour, or as needed
1 teaspoon seasoned salt, or to taste
2 (3 ounce) fillets mahi mahi fillets
1 tablespoon olive oil

1
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. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
3
Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
4
Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat.
5
Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Sauce:, 1/4 cup butter, 2 tablespoons finely chopped shallot, 1/4 cup finely chopped garlic, and more.

Yes, Mahi Mahi With Artichokes And Sun-Dried Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!