Mahi Mahi with Orange Basil Topping

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Mahi Mahi with Orange Basil Topping

Mahi Mahi with Orange Basil Topping
4 (1 -inch thick) mahi mahi fillets (4 to 6 oz. each)
Kosher or sea salt, pepper and Wondra flour freshly ground
2 tbsp. Filippo Berio Olive Oil
1 large orange
1-1/2 tbsp. red onion minced
1 tbsp. fresh herbs (rosemary, basil, marjoram, sage) chopped
1/2 tbsp. white balsamic vinegar
Prep time: 10 minutes, Cook time: 10 to 15 minutes

Carefully cut away skin from fish and sprinkle with salt and pepper; dredge well with flour. Heat oil in a large skillet over medium-high heat. Cook fish until well browned on both sides, about 4 to 5 minutes per side. (See note below.) Meanwhile, cut peel away from orange and coarsely chop; place in a small bowl. Add onion, basil and vinegar and mix well. Serve with seared fish.

Makes 4 servings.

Note: If fish is thick, bake at 350°F for 5 to 10 minutes to finish cooking. Fish is done when internal temperature reaches 150°F.
Nutritional Information:
200 calories, 27 g protein, 8 g total fat (1 g sat.), 5 g carbohydrate, 1 g fiber, 3 g sugar, 105 mg cholesterol, 125 mg sodium, 4 points


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