Mahi Mahi fish with artichoke hearts.
I served this with a side of grilled whole grain bread. I love pulling apart the fish and mixing it into the tomato salad and putting it on top of the bread like bruschetta (Get a grill pan on high heat and add the bread for 3 minutes per side, no oil needed)
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 4 pieces Mahi Mahi fish filet 6 ounces
- 1/2 teaspoon salt pink Himalayan
- 1 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 6 Artichoke bottoms
- 10 sundried tomatoes
- 1 bunch Fresh thyme
- 1 cup white wine
- 1 lemon cut in half and squeezed
Directions:
- Pat the fish dry and season with salt and garlic powder.
- Prepare a non stick pan on high heat. Add the olive oil and get hot. Add the fish and let sear for 4 minutes without touching it.
- Add ¼ cup of white wine and cook for 4 more minutes. Turn filet over and add the remaining wine, artichoke hearts, half the thyme, and sundried tomatoes, mix and let cook 8 more minutes.
- Remove from pan, serve with fresh thyme, and freshly squeezed lemon.
Notes & Tips:
You can really use any fish for this recipe, but the fish I chose is very thick, so if you choose a thinner filet, sear it for a lot less on each side.
