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Ingredients
- Â Â Cooking Time: 10-12 Min
- 5Â 1/2 x 2 lbs. Mahi-Mahi Fillets, rinsed in cool water and patted dry
- 3 x Lemons, cut into wedges
- 1/2 c. Flour, more if needed
- 1/2 c. Dry White Wine
- 1/4 c. Lemon Juice, freshly squeezed
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Peppercorns (mix of green, black and white)
- Â Â Fresh Parsley - minced
- Â Â Salt - to taste
Directions
- Lightly salt Mahi-Mahi Fillets; put flour on a plate and dredge thoroughly, patting to remove excess. In a large, heavy skillet, heat extra virgin olive oil over medium heat; when warm, add in fish and cook till a golden (3-5 min)
- on one side; gently turn Mahi-Mahi over and continue cooking till fish is barely opaque through the thickest part (another 3-5 min).
- Transfer fish to a plate and cover to keep hot. Drain excess oil from skillet and add in wine, lemon juice and peppercorns; with a fork, scraping up bits of the fish and residue of flour; heat over medium heat till sauce is slightly reduced (2-3 min). Spoon wine sauce over fish, garnish with parsley and serve immediately with lemon wedges to the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1340g | |
| Recipe makes 4 servings | |
| Calories 1220 | |
| Calories from Fat 141 | 12% |
| Total Fat 15.81g | 20% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 911mg | 304% |
| Sodium 1102mg | 46% |
| Potassium 5327mg | 152% |
| Total Carbs 18.28g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.24g | 1% |
| Protein 233.07g | 373% |
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