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We hope you got benefit from reading it, now let’s go back to pan seared mahi mahi with lemon, garlic thyme butter sauce recipe. To make pan seared mahi mahi with lemon, garlic thyme butter sauce you need 22 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Pan Seared Mahi Mahi with Lemon, Garlic Thyme Butter Sauce:
- Prepare 4 6 ounce skinless Mahi Mahi fillets
- Provide 1 tbsp olive oil
- Take 1 FOR SEASONING FISH
- Prepare 1 tbsp mayonnaise
- You need 1/2 tsp black pepper and salt to taste
- Prepare 1 tsp cajun seasoning
- Prepare 1/4 tsp garlic powder
- Take 2 tbsp grated parmesan cheese
- Get 1 FOR GARLIC THYME BUTTER SAUCE
- Get 1 small minced shallot
- Provide 2 clove minced garlic
- Get 1/2 cup chicken broth
- Prepare 1/2 tsp black pepper and salt to taste
- Use 1/2 tsp cajun seasoning
- Take 1 tbsp fresh lemon juice
- You need 1 tsp hot sauce, such as franks brand
- Take 4 tbsp butter, cut into cubes
- Take 2 tsp chopped fresh thyme
- Provide 3 cup cooked white rice, cooked in chicken broth and seasoned with 1/2 teaspoon cajun seasoning, 1/2 teaspoon black pepper, 1 teaspoon chopped gresh chives and parsley
- Use 1 tbsp FOR GARINISH
- Get 2 tbsp chopped chives and parsley
- Take 1 tbsp fresh thyme leavex
Instructions to make Pan Seared Mahi Mahi with Lemon, Garlic Thyme Butter Sauce:
- Combine all seasoning ingredients except mayonnaise on a plate.
- Brush Mahi fillets on both sides lightly with mayonnaise, dip each fillet in seasoning to coat lightly.
- In a large non stick skillet large enough to hold fish in one layer heat oil, add fish cook about 4 to 5 minutes on each side, turning once, until fish is cooked through. The exact timing depends on the thickkness of the fish. Remove fish to plate and make sauce in pan.
- Add shallot, garlic and broth to skillet bring to a boil and add lemon, pepper, cajun seasoning and hot sauce reduce just a minute or two, turn heat to low and whisk in butter cubes, whisk until melted, add thyme, remove from heat.
- Divide hot rice on plates, top with a fish fillet, divide sauce evenly on each dish. Garnish with fresh herbs.
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