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Mahi Mahi Fillets with Preserved Lemon Sauce over Salad Greens

by Spicie Foodie on March 16, 2012

Mahi Mahi; fish; steaks; lent recipes; recipes; receta; Dorado; fast; easy; preserved lemons; garlic; Spicie Foodie; Low-fat; healthy; Mache greens; salad; mache; lettuce; olive oil

TGIF!!! Yay, happy dance! Who’s ready for the weekend? I sure am. The official start of spring is in a few days and the weather has begun showing hints of it. Our forecast for this weekend is sunny and in the upper teens, in Celsius or upper 60s in Fahrenheit. That makes me a very happy camper. But it also means that I am finding it harder to concentrate on work. I got sun, fun and play on the brain. So rather then writing an interesting story or health information on Mahi Mahi, aka Dorado, I’m just going to give you the recipe.

It’s a sunny Friday here and I’m going out to enjoy it. Enjoy this super easy and fabulously healthy recipe. Which I might add takes virtually no time to prepare, perfect so you too can go outside and enjoy the weather. Hopefully.

Have a great weekend everyone! I’ll see you on Sunday for Sunday Snapshots.

P.S.
Please excuse the boring photos. I wasn’t going to shoot the meal, but change my mind at the last minute.

Mahi Mahi; fish; steaks; fillets; lent recipes; receta; Durado; fast; easy; preserved lemons; garlic; Spicie Foodie; Low-fat; healthy; Dolphin; Dolphinfish; Mai Mai

(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe.)

Mahi Mahi Fillets with Preserved Lemon Sauce
2 Mahi Mahi/ Dorado fillets
4 large garlic cloves, thinly sliced
2 tbsp. extra virgin olive oil, good quality
salt, to taste
ground black pepper, to taste

6 wedges preserved lemons, I make my own- recipe here
2 tbsp. extra virgin olive oil, good quality
1 tbsp water

Salad:
Mache greens, arugula sprinkle with a little salt and ground black pepper. Then toss with a little olive oil.

Make the sauce:
1. Preserved lemons should be soaked at least 15 minutes before using. Drain and separate lemon skin away from pith and pulp  . Place the lemon skins in a blender with the olive oil and water, blend until lemon skins have completely broken down. Set aside.

Cook Fish:
1. Pat dry the Mahi Mahi fillets and set aside. Heat the olive oil and once hot saute the thinly sliced garlic cloves for 3 minutes. Do not burn the garlic, it should be cooked just until it begins to darken in to a light golden color. Remove the sauteed garlic slices but leave all of the oil in the pan. Add the garlic to the lemon sauce and mix to well combine then set aside again.

2. Using the same oil bring the heat up to medium high. Season the top of the Mahi Mahi steaks with salt and pepper, place seasoned side down into hot pan. Season the top layer of the fish with salt and pepper. Fry the fish for 5 minutes on one side then flip and dry another 3 minutes on opposite side.

Place the fish ontop of salad greens.

Mahi Mahi; fish; steaks; lent recipes; recipes; receta; Dorado; fast; easy; preserved lemons; garlic; Spicie Foodie; Low-fat; healthy; Mache greens; salad; mache; lettuce; olive oil

More Fish Recipes:
Spanish Mackerel with Yuzu by Just One Cookbook
Pan Seared Mahi-Mahi with Cucumber Slaw by Joylicious
Seared Mahi-Mahi with Spicy Pomelo and Orange Salsa by Indonesia Eats
Honey Ginger Glazed Mahi Mahi by Liv Life
Basque Fish and Potato Stew by We Heart Food
Mahi Mahi Fish Tacos by Healthy Food For Living
Triple Citrus Striped Bass Stuffed with Quinoa by Family Spice

Mahi Mahi; fish; steaks; lent recipes; recipes; receta; Dorado; fast; easy; preserved lemons; garlic; Spicie Foodie; Low-fat; healthy; Mache greens; salad; mache; lettuce; olive oil

in Fish/Seafood

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