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Garlic-Studded Mahimahi w/ Sage Butter

Source of Recipe

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Garlic-Studded Mahimahi w/ Sage Butter

Cooking Light - Lorrie Hulston Corvin,
3 reviews rate this recipe 4.7 of 5 stars.
4 servings (serving size: 1 fillet)

Stufing the fish with garlic infuses the fillets with flavor. Blanching the garlic mellows its pungency.

Ingredients:
4 garlic cloves, thinly sliced
4 (6-ounce) mahimahi or other firm whitefish fillets
Cooking spray
5 teaspoons butter, softened
1-1/2 tablespoons finely chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation:
Preheat oven to 475°.

Place garlic in a small saucepan, and cover with water. Bring to a boil; remove from heat. Drain and cool slightly.

Make several small slits on outside of fillets; stuff with garlic. Place fillets on a broiler pan coated with cooking spray.

Combine butter, sage, salt, and pepper; spread evenly over fillets. Bake at 475° for 13 minutes or until fish flakes easily when tested with a fork.

1/4 of recipe equals: Calories 193 (Calories from fat 28 %); Fat 6 g (Satfat 3.3 g); Protein 31.8 g; Carbohydrate 1.2 g; Fiber 0.1 g; Cholesterol 137 mg; Sodium 348 mg