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Mahi Mahi with Artichokes and Sun-Dried Tomatoes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious pan-fried mahi-mahi with white wine reduction, sun-dried tomatoes, and artichoke hearts inspired by a famous Italian restaurant's mahi wulfe dish.
Ingredients:
  • 0.25 cup butter
  • 2 tablespoons finely chopped shallot
  • 0.25 cup finely chopped garlic
  • 6 tablespoons fresh lemon juice
  • 3 tablespoons dry white wine
  • kosher salt to taste
  • ground black pepper to taste
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 tablespoons artichoke hearts, drained and chopped
  • 2 tablespoons cold butter, cut into pieces
  • 1 cup all-purpose flour, or as needed
  • 1 teaspoon seasoned salt, or to taste
  • 2 (3 ounce) fillets mahi mahi fillets
Instructions:
  • Create a flavorful sauce by melting 1/4 cup of butter in a large skillet over medium heat. Sauté shallot and garlic in the butter until soft and fragrant, approximately 5 minutes.
  • Combine the zesty lemon juice and flavorful white wine in the skillet, then generously season with kosher salt and black pepper. Allow the mixture to simmer, stirring occasionally, until it thickens to the perfect consistency that coats the back of a spoon, which should take about 20 to 30 minutes.
  • Add tomatoes and artichoke hearts to the flavorful reduced sauce. Cook gently until warmed, around 2 to 3 minutes. Take the skillet off the heat, drop in cold pieces of butter, and swirl until the butter melts and blends perfectly into the sauce. Cover to keep warm and let the flavors meld.
  • In a wide, shallow bowl, mix flour and seasoned salt together. Coat mahi-mahi fillets evenly in the flour mixture.
  • In a separate skillet, heat olive oil over medium heat. Cook mahi-mahi in the hot oil until it easily flakes with a fork in the center, 3 to 5 minutes on each side. Place the mahi-mahi on a platter and garnish with sauce.

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