Wednesday, March 3, 2010

Mahi Mahi with Cilantro Cream Sauce

adapted from this sauce

  • About 1.5-ish pounds Mahi Mahi (for 3 people)
  • 2 to 3 tablespoons Panko bread crumbs
  • 2 tablespoons butter or margarine - i used more b/c butter is awesome - i used light
  • 2 tablespoons minced green onion
  • 2 tablespoons minced fresh cilantro, plus a few sprigs - i used more b/c i love it
  • 2 tablespoons lime juice
  • 3 tablespoons whipping cream - i used more because i used too much lime, woops
  • Lime wedges
Place mahi mahi filets in a baking dish, preheat the oven to 450. drizzle evoo and liberally S&P the fish. Cook for 15 mins and continue to check for an opaque middle.

Add onion to pan and stir just to wilt, about 30 seconds. Add cilantro, lime juice, and cream, stirring until it boils vigorously, 1 to 2 minutes. Add bread crumbs to thicken the sauce, if desired. (I LOVE thick sauce) Divide fish among 3 dinner plates. Pour sauce equally over fish. Garnish each plate with a lime wedge and cilantro sprigs.

more on the Tomato, Corn & Crab Salad coming later...:)

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