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Thursday, June 2, 2011

Mascato Mahi Mahi

This simple, yet delicious entree is perfect for summer... it doesn't require too much energy (both in terms of planning or heating up the kitchen).  Served warm or cold, this sweet fish is easily complemented with a salad (try the Bread Co Tomato, Basil, and Mozzarella salad from September 2010 of this blog) and some freshly-slain watermelon.

For this recipe, you will need:
- 8 oz Mahi Mahi
- 2 Tbsp olive oil
- roughly 1/4 c. Moscato white wine (I used Barefoot brand... it was on sale at Schnucks)
- 1-2 tsp fresh parsley
- salt to taste

Make sure fish is completely thawed.  Heat olive oil in pan on med-low heat, remove fish from packaging and place in skillet to sautee.  Add wine to pan, shake parsley and salt gently over fish.  Allow to sautee for roughly 5-7 minutes or until white all the way through.  Remove from pan and serve.

Alternatives:  Marinate fish for 2-4 hours beforehand in oil and moscato.  Cook fish in marinade as described above.