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Tuesday
Sep092014

Lemon Ginger Sauce over Mahi-Mahi

I like this dish because it looks and tastes fancier than it actually is.  I've been making this for several years now after first trying a slightly more labor intensive version  (that called for ingredients I don't keep on hand). This recipe makes enough sauce to also cover your side dish and maybe even dip each and every bite into. I use my trusty cast iron skillet and my invaluable immersion blender to make this dish fast. It takes about 30 minutes from start to finish.

Because I have been making this recipe for a number of years, and I like to serve it to seafood aficionados when they come for a visit, I have lots of good memories wrapped around this recipe. Friends talking, laughing, sipping wine. A celebratory dinner with my husband. Something special for a birthday. Or just a weeknight meal with all three of my kids happily munching away.

This is one of those days that I (amazingly) don't have much to say.  So onto the recipe!

Lemon Ginger Sauce over Mahi-Mahi

Lemon Ginger Sauce

2 Tbsp onion, diced

2 Tbsp lemon juice (1/2 a large lemon)

1 1/2 Tbsp fresh ginger, minced

1/4 cup heavy cream (fresh or not ultra pasteurized is best)

1/2 cup grass-fed butter, cold and cut into pieces

1 Tbsp soy sauce or coconut aminos

Mahi-Mahi

2-3 Tbsp ghee (or another real food fat with a high smoke point; refined coconut oil, avocado oil or even peanut oil if your diet and taste permit)

Sea Salt and Pepper to taste

4  wild caught mahi-mahi fillets (about 4oz each)

1-2 Tbsp sesame seeds

1-2 Tbsp chia seeds

 

Equipment: large 12" cast iron skillet, tall sauce pan (like this, if you don't have one you can use what you have and transfer sauce to a mason jar to blend), immersion blender.

Preheat your oven to 400F. Prep your onion, lemon juice, and ginger and add to tall sauce pan over medium high heat. Once the onion is soft add the cream and adjust heat until the mixture is just barely boiling. Reduce the mixture by half making sure to stir often and watch the temperature to avoid burning the cream. While the cream mix is reducing pat fish fillets dry and lightly salt and pepper them. Combine sesame seeds and chia seeds on a small plate. Firmly press one side of the fillet into the seed mix (I have made this with both skin on fillets and skin removed fillets, if your fillet has skin on make sure to press the flesh side into the seeds). Heat large cast iron skillet and fat of choice on high heat over the stove-top. Once the oil is fully heated (but not smoking) place the seed side of this fish into the hot oil. Cook for about 1 minute to ensure a golden hue then flip the fillets to the other side for and additional minute. Place cast iron skillet with fillets into the hot oven for 5 minutes. While fillets are in the oven remove the sauce from the heat and add soy sauce. Blend everything using the immersion blender. Add the butter one chunk at a time while blending the sauce. Add salt and pepper to taste. Remove the fillets, drizzle with sauce and serve.

Nutrition Facts: Serving Size    1/4 of recipe,   Total Servings   4,   Calories    471,   Carbohydrate   6g,   Fiber   3g,   Sugar   1g,   Fat   36g,   Protein   30g (calculations from myfitnesspal.com using the brands in my kitchen, information may vary).

Link Up @

Hun... What's for Dinner Simple Supper Tuesday

Kelly the Kitchen Kop's Real Food Wednesday

Gluten Free Homemaker's Gluten Free Wednesday

She Eat's Fresh Food Wednesday

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