Tuesday, August 11, 2020
Home Recipe Reviews Seafood Sun Dried Tomato Basil Mahi Mahi

Sun Dried Tomato Basil Mahi Mahi

I just loved the Broiled Steak & Asparagus with Feta Cream Sauce I made last week, but it felt very indulgent to have all that red meat. I think I was feeling a little guilty over that, so I went on the lookout for a lighter main course recipe for this week. This Sun Dried Tomato Basil Mahi Mahi jumped out because it was light, easy, and I’ve never blogged a mahi mahi recipe. Until now, that is. And now for something completely different (and a random Monty Python reference)!

Tender, firm and flaky mahi mahi fillets pan seared with delicious combination of shallots, sun dried tomatoes, and basil. It’s a very simple combination of ingredients but there is so much flavor, it goes perfectly with the fish. You can serve it with many different side dishes as well as in tacos and sandwiches.

Recipe Author: Lyuba at Will Cook for Smiles
Get the recipe

The Ingredients

I made a trip to my favorite local fish and meat market, Penn Dutch, and found a lovely 1.7-pound mahi mahi fillet for about $10. (Actually, I made a haul and a half of meat and fish, so much, much more is to come from that trip.)

I found the rest of the ingredients at my usual grocery store. An 8-ounce jar of sun-dried tomatoes was the most expensive item at $5. This recipe calls for 6 ounces of the tomatoes, but I couldn’t find that size. I ended up eyeballing it and used about 3/4 of the jar.

Sun Dried Tomato Basil Mahi Mahi Ingredients
Shallots, basil, mahi mahi fillet, butter, sun-dried tomatoes in oil, salt, and pepper

The Process

This recipe didn’t specify whether the fish needed to be skinless, so I left the skin on. I find it’s easier to remove the skin after the fish is cooked. And even though I had to cut the larger fillet into individual portions (5 total), I still had this recipe made in a mere 24 minutes.

The instructions for this recipe broke down the steps nicely, and they were so easy to follow. However, I do recommend reading the entire accompanying post, especially if you’ve never made mahi mahi.

It’s easy to overcook and dry out this fish, and the author has some tips that I found helpful. Remember, you can always cook it more if it’s underdone, but overdone can’t be fixed. Also, the internal temperature will keep increasing after you remove the fish from the pan. I believe 5-10 degrees is the norm.

I thought the fillet I bought was on the thin side, and I reduced the searing time (Step 4) from 4-5 minutes per side to about 3 minutes per side. The fish is returned to the pan for another minute in Step 6, so it’s okay if it’s a tad undercooked after searing.

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
When it was all said and done, I ended up with a beautiful platter of fish fillets. The rich flavor of the sun-dried tomato, basil, and shallots paired so well with the firm mahi mahi. The entire recipe was ready in less than 30 minutes, though you would never believe how easy it was to make once you taste it. I know this saying is a little played, but mahi mahi isn't too 'fishy' and has a firm, meaty texture. The strong toppings probably helped to reduce the fishiness, but they didn't overpower the fish, either. My only regret is that I didn't get to try this fish in a sandwich. I'm thinking an artisan baguette slices sub-style with this recipe would make a sandwich to die for!
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Candicehttps://www.hungrypinner.com
Hi, I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Be sure to check out my Pinterest boards and share your Pinterest cooking adventures in the comments section.

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