mahi mahi with artichokes and sun-dried tomatoes

Ingredients

• Servings: 2
• 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
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.
• pour lemon juice and white 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.
• 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.
• stir flour and seasoned salt together in wide, shallow bowl. dredge mahi mahi fillets in flour mixture to coat.
• 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.