It’s another sunny summer day. With the heat we don’t want to spend too much time over a hot stove. This super easy and healthy recipe can be on your plate in under 30 minutes. Which is perfect so you can go outside and enjoy the weather.
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Mahi Mahi Fillets with Preserved Lemon Sauce
- Total Time: 30 minutes
- Yield: 2 1x
Description
Light, healthy and ready in under 30 minutes.
Ingredients
Fish
- 2 Mahi Mahi/ Dorado fillets
- 4 large garlic cloves, thinly sliced
- 2 tbsp. (30 ml) extra virgin olive oil, good quality
- salt, to taste
- ground black pepper, to taste
Sauce
- 6 wedges preserved lemons
- 2 tbsp. (30 ml) extra virgin olive oil, good quality
- 1 tbsp (15 ml) water
Salad
- Mache greens, arugula sprinkle with a little salt and ground black pepper. Then toss with a little olive oil.
Instructions
Make the sauce:
- 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:
- 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.
- 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.
Notes
- Recipe for homemade preserved lemons can be found here, http://www.spiciefoodie.com/2011/0 2/23/feeling-sad-and-preserved-meyer-lemons-with-a-twist-2/
- Prep Time: 8 mins
- Cook Time: 10 mins
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 310
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Frequently Asked Questions
What are preserved lemons and why do they need to soak before use?
Preserved lemons are lemons cured in salt and their own juice for weeks, which softens the rind and concentrates the lemon flavor. The recipe instructs soaking the 6 wedges for at least 15 minutes before use, then discarding the pith and pulp and blending only the skins with 2 tbsp of olive oil and 1 tbsp of water to make the sauce.
Why does the recipe remove the garlic from the pan before cooking the fish?
The garlic is sautéed in olive oil for 3 minutes just until it starts to turn a light golden color, then removed — but the oil stays in the pan. The sautéed garlic slices are added to the preserved lemon sauce instead, infusing both components with garlic flavor without risking burning it during the fish’s 8-minute cook time.
Is Mahi Mahi the same as Dorado?
Yes — the ingredient list lists both names: “Mahi Mahi / Dorado.” They refer to the same fish; Dorado is the Spanish name commonly used in parts of Latin America and the Mediterranean.
