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Blackened Mahi Mahi
Served with Citrus Vinaigrette
Ingredients
(Yield: 2 Servings)
Citrus Vinaigrette: 1 small shallot
1 tbsp dijon mustard
1/4 cup white wine vinegar
1 tbsp sugar
2-1/2 cups extra virgin olive oil
1/4 cup orange juice
juice from one lime
juice from one lemon
1 tbsp chopped basil, tarragon, parsley
Mahi Mahi: Two 8 oz portions of mahi mahi fillet (boneless & skinless)
4 oz blackening spice
3 tbsp canola oil
Methods:
Rub fillets with spice and set aside. Heat an iron skillet with oil until it starts to smoke. Carefully place fillets (skin side up) and blacken until edges start to brown. Flip fillets over and finish in a pre-heated oven at 375F until done. Top mahi mahi with citrus vinaigrette and enjoy! (Note: Recommended temperature, medium well. Recommended wine, Pinot Grigio).
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