My palate and I were in a seafood kind of mood for supper. It was quite a delightful change to place a hold on the feathery one (chicken) and indulged in a light yet satisfying seafood meal.
On my last shopping trip I secured a couple Mahi mahi steaks. Mahi mahi are commonly known as dorado or dolphin fish; but, they’re no way related to dolphins. These are found in tropical and subtropical waters worldwide.
After seasoning with salt, black pepper and crushed garlic, I allowed them to sit for about half an hour. Remnants of garlic were removed and fish dried with paper towel. In a hot skillet, olive oil was added with a few sprigs of thyme. Steaks were pan-seared on both sides for approximately six minutes per side and set aside.
Chopped onions were then added to pan along with a pat of butter. Onions were softened and a splash of water and fresh squeeze of lemon to make up a butter/lemon sauce. Under low heat, steaks were added back to pan to soak up all the flavors. Steaks were topped with a few capers to finish.
I served pan-seared Mahi mahi with pan-roasted grape tomatoes, garlic-flavored asparagus spears, a slice of nature’s butter (avocado) and a herb rice.