Mahi-Mahi Morocco


This recipe is written for Mahi-Mahi that is approximately 1-inch thick in the middle.
2 6-8 ounce pieces Mahi Mahi (halibut or sea bass would be a good substitute, but may cook more quickly)
Salt and freshly ground black pepper, to taste
1 teaspoon sugar, preferably raw (also known as turbinado)
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon crushed garlic
1/2 cup chopped tomato
1 lime, cut in half
1/4 cup chopped parsley
1 Season fish on flesh side with salt and pepper, then sprinkle with sugar.

2 Over medium high heat, in a heavy frying pan, heat olive oil with butter. Add garlic and sauté for 1 minute.

3 Place fish flesh side down in pan. Cook for 3-5 minutes, until brown and fish lifts easily from pan. Turn over and cook for 3 minutes longer.

4 Carefully add tomatoes (oil may splatter) and squeeze 1 half of the lime over all.

5 Cover and cook for 2-5 minutes longer, until fish is done.

6 Remove fish to serving platter and spoon a bit of the pan sauce over, then surround fish with the tomato sauce.

7 Squeeze remaining half of lime over the dish, then garnish with the parsley.

8 Serve with couscous, making sure to pour the sauce over the couscous.

servings  use metric
original recipe yield: 2 Servings

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