Brown Butter Mahi-Mahi with Caramelized Shallots and Tomatoes
An easy one-pan dish that comes together quickly for a weeknight dinner, but has the complexity of flavors fit for any dinner party!
All about that tan! When it comes to butter, it’s hard to go wrong on fish. But the technique of browning the butter in your pan while cooking is more than just for color. By cooking down the butter, you are removing any excess water and essentially caramelizing the milk solids that are present, which is what gives that rich, almost nutty, flavor. Because fish can be a fairly neutral protein, I decided to try infusing that with as much of the slow cooked flavors as possible to really bring out that depth. Because of this reduction, it also makes a great sauce drizzled over the final plate!
Knowing the family tree. Onions are typically the first bulb to come to mind when caramelizing, thanks in part to our favorite French onion soup! And garlic is in…well, just about everything that comes out of my kitchen. The shallot is the beautiful marriage of the two, bringing a sweeter flavor than the onion, with a delicate texture that makes it great for a quick saute or used raw in vinaigrettes. For this recipe, I opted for a shallot because I wanted there to be a more subtle onion flavor, and a little more sweetness to play off the brown butter. This sauce was absolutely delightful-you may want to up the recipe!
Looking to add a little more fish to your diet? Try out these other great recipes:
Salmon with Olive and Caper Puttanesca Chutney
Grilled Barramundi with Radish Cilantro Salsa
Shrimp Scampi with Kale and Sun-Dried Tomatoes
Dill and Sesame Crusted Ahi Tuna with Pickled Red Onions and a Creamy Dill Sauce
Spicy Dijon Salmon with Roasted Asparagus and Cherry Tomatoes
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Enjoy!
Brown Butter Mahi-Mahi with Caramelized Shallots and Tomatoes
Equipment
- Large Skillet with Lid
Ingredients
- 2 fillets Mahi-Mahi
- 3 tbsp Butter
- 2 tbsp Olive Oil
- 1 large Shallot
- 1 cup Cherry Tomatoes
- 2 cloves Garlic
- 1 sprig Dill
- 1 sprig Thyme
- Stock (as desired for sauce)
- Salt and Pepper to taste
Instructions
- Heat a small amount of oil in the skillet and when hot, sear the mahi-mahi, flipping once so each side has a nice brown. Remove and set aside.
- Leaving any oil in the pan, add the butter and oil to the hot pan to 'deglaze' any remains, and turn heat down to medium.
- Add tomatoes and toss until fully coated. As these start to soften, add in large slices of shallots, allowing to caramelize.
- When shallots are started to become tender and fragrant and tomatoes are softened, add garlic and most of the thyme and dill (save some for garnish).
- Add stock to the pan a little at a time and allow to simmer until there is a nice browned sauce formed. Adjust salt and pepper to taste. You want to maintain the great brown butter you just created, but also stretch this a bit with stock.
- Add mahi-mahi back to the pan and cover with lid, turning heat lower to allow the fish to simmer and absorb flavors.
- Plate fish with a generous portion of the tomatoes and shallots and top with fresh herbs. Enjoy!I served this over a bed of cauliflower rice, and a side of green beans (lightly tossed in olive oil and salt, and cooked in the air fryer).
