FULL OF FLAVOR

MAHI-MAHI FILLET WITH LEMON DILL SAUCE

with Wixter Seafood Ecuadorian Mahi-Mahi

Recipe
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If you’re trying to figure out what to make for dinner, may we recommend our mouthwatering Mahi-Mahi dish? It’s a flaky fillet of Wixter Seafood’s Ecuadorian Mahi-Mahi seared on the stovetop and served on a bed of Seal the Seasons sautéed spinach and butternut squash. We surrounded the entrée with a drizzle of blood orange reduction and tangy lemon dill sauce to enjoy with each bite. Headed to the kitchen already? Alright, sea you later!

4 servings

Ingredients list:
  • 4 Wixter Seafood Ecuadorian Mahi-Mahi fillets
  • 2 tsp Divina Extra Virgin Olive Oil
  • 1 pinch kosher salt
  • 1 dash garlic powder
  • 1 dash onion powder
  • 1 dash lemon pepper seasoning
  • 1 dash paprika
  • 2 tbsp Oberweis unsalted butter, divided
  • 1 package Seal the Season's Butternut Squash
  • For the Pan Sauce:
  • 1/2 cup sweet white wine
  • 1 tbsp Natalie’s Lemon Juice
  • Lemon wedges for garnish
  • 1/2 tsp honey mustard
  • 1 dash dried dill
  • Blood Orange Reduction Sauce:
  • 1 cup Natalie's Blood Orange Juice

  1. Rub each mahi-mahi fillet with olive oil, then sprinkle both sides of the fish with each of the seasonings.
  2. Heat broiler on high. Place a large, heavy, oven-proof skillet over medium-high heat. Once hot, add 1 tablespoon olive oil and 1 tablespoon butter, swirling to combine and coat the pan.
  3. Sear fillets until golden brown on one side only. Remove to a platter.
  4. Add wine, lemon juice, honey mustard, and dill to the hot skillet. Whisk, scraping up any browned bits, and cook until the liquid is slightly reduced and thickened.
  5. Whisk in the remaining tablespoon of butter.
  6. Return fish to the skillet, uncooked side up.
  7. Place under the broiler 6 inches from the heat and broil 8 to 10 minutes, depending on the thickness of the fish.
  8. Serve over sauteed spinach and butternut squash. Drizzle the pan sauce around the plate.
  9. Blood Orange Reduction Sauce:
  10. In a small saucepan, bring the blood orange juice to a boil over medium-high heat.
  11. Boil until reduced by a third.
  12. Remove from heat and let cool.
Dinner                                            Dinner