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Pan-Roasted Mahi-Mahi w Rosemary Garlic




Source of Recipe


Jamaica Gleaner


List of Ingredients




2 tbsps. extra-virgin olive oil
4 garlic cloves, lightly crushed and peeled
1 tbsp. coarsely chopped fresh rosemary leaves
1 1/2 lbs. Mahi-Mahi fillets, skin on
Salt
Freshly ground black pepper
2 tbsps. freshly squeezed lemon juice

Recipe



. Put the olive oil and garlic in a skillet or sauté pan large enough to accommodate the fish in a single layer and place it over medium-high heat. Sauté the garlic until the cloves are lightly browned on all sides, then remove and discard them.

2. Add the rosemary and fish fillets, skin side up. Sauté for 2-3 minutes, until the fish is lightly coloured, then turn the fillets over and season with salt and pepper.

3. Add the lemon juice and about 1/4 cup water. Cover the pan and cook until the fish flakes easily when prodded with a fork, 5-6 minutes.

4. Transfer the fish to a serving plate. If the juices in the pan are still watery, raise the heat to reduce them; if the pan is dry, add a little water and deglaze the pan to form a sauce. Pour the sauce over fish and serve at once.