Brown Butter Mahi-Mahi with Caramelized Shallots and Tomatoes
A light and refreshing dish, yet deep flavors that perfectly accentuate the mahi-mahi!
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).