Mahi and Mushrooms0 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 1 hr
“Marinated, pan-cooked Mahi with sauteed mushrooms and grape tomatoes. Serve it with a salad and some bread. YUM! You can marinate overnight; then it only takes a few minutes to get ready before cooking. Oyster mushrooms are my favorites, but criminis work well also. I use both yellow and red grape tomatoes.” - by Spencer & Serena
Original recipe yields 2 servings
- Mix the garlic, shallot, red pepper flakes, and 2 tablespoons olive oil together in a shallow dish.
- Lay the mahi mahi fillets in the olive oil mixture; turn to coat.
- Season the fillets with salt and black pepper.
- Transfer the dish to the refrigerator and allow the fillets to marinate 30 minutes to overnight.
- Heat 2 teaspoons olive oil in a skillet over medium-high heat.
- Cook and stir the oyster mushrooms in the hot oil until tender, about 5 minutes; season with salt and black pepper.
- Pour the white wine over the mushrooms; bring to a simmer and allow to cook while you prepare the mahi mahi.
- Remove the mahi mahi fillets from the marinade; shake to remove any excess marinade.
- Heat a skillet over medium heat.
- Gently lay the fillets in the hot skillet; cook about 5 minutes. Pour the marinade over the fillets and continue cooking until the fish is just beginning to flake in the center; remove from heat, transfer to a serving dish, and keep warm.
- Add the tomatoes and butter to the mushroom and wine mixture. Cook and stir together just until the butter has melted; spoon over the mahi mahi fillets to serve.
Amount Per Serving (2 total)
- 363 cal
- 25.2 g
- 6.4 g
Based on a 2,000 calorie diet
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