So what do you do when you guy goes fishing and leaves me to binge watch The Sopranos. And what to do when he brings home three (yep, 3) large dolphin fish? My rule is you catch and clean them, I will cook them!
There is nothing like fresh fish and I think mahi mahi (dolphin fish) is one of the best. So, after an afternoon of Sopranos, I channeled my inner “Carmela” and came up with a lightly sautéed fish in a gorgeous, lemony, butter, and caper sauce. Served with steamed carrots and rice pilaf, it definitely paid appropriate respect to these beautiful fish. Hope you enjoy as much as we did!
- 4 mahi mahi fillets
- 1/2 cup flour
- 1 tsp paprika
- 1 tsp onion powder
- Freshly ground pepper to taste
- 1/4 cup milk
- 1 large egg
- 2 TBSP olive oil
- 1/2 cup butter
- 4 TBSP freshly squeezed lemon juice (juice from 2 large lemons)
- 2 tsp lemon zest
- 1 garlic clove, minced
- 3 TBSP capers
- 1 tsp Dijon mustard
- 2 TBSP butter, room temperature
- Spring of fresh dill or parsley, for garnish
Rinse fish and pat dry. In a shallow dish, stir together the flour, paprika, onion powder, and a few twists of freshly grated black pepper. Set aside. In another dish, beat together the egg and milk. Dip each fish fillet into the egg mixture and then dredge into the flour mixture. Set on a plate and repeat with remaining fish.
In a large skillet over medium-high heat, melt butter and olive oil together. When butter begins to foam, add fish fillets to the pan. Cook until lightly browned, about 1 – 2 minutes, then turn. Brown other side for 1 – 2 minutes longer.
While fish browns, in a small bowl, whisk together lemon juice, lemon zest, garlic, capers, and mustard. Pour mixture over fish in skillet. Cook until sauce is slightly thickened. Carefully remove fish to a serving platter. Remove skillet from heat and whisk in 2 TBSP of butter. Spoon the sauce over fish. Garnish with chopped fresh parsley or fresh dill. Enjoy.
This is wonderful with steamed spinach or carrots and a rice pilaf. And yep, my fisherman thought his efforts were well worth it!