Mahi-Mahi Morocco
This recipe is written for Mahi-Mahi that is approximately 1-inch thick in the middle.
Yield 2 servings
Ingredients
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. |
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| 2 | Over medium high heat, in a heavy frying pan, heat olive oil with butter. Add garlic and sauté for 1 minute. |
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| 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. |
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| 4 | Carefully add tomatoes (oil may splatter) and squeeze 1 half of the lime over all. |
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| 5 | Cover and cook for 2-5 minutes longer, until fish is done. |
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| 6 | Remove fish to serving platter and spoon a bit of the pan sauce over, then surround fish with the tomato sauce. |
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| 7 | Squeeze remaining half of lime over the dish, then garnish with the parsley. |
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| 8 | Serve with couscous, making sure to pour the sauce over the couscous. |
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