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 oz. to 6 oz. each)
Kosher or sea salt and freshly ground pepper
Wondra flour
2 tbsp. Filippo Berio Olive Oil
1 large orange
1 tbsp. minced red onion
1 tbsp. chopped fresh herbs (basil, marjoram)
1/2 tbsp. white balsamic vinegar

Prep: 10 minutes, Cook: 10 to 15 minutes, Serves: 4

1. Carefully cut away skin from fish and sprinkle with salt and pepper; dredge well with flour.

2. Heat oil in a large skillet over medium-high heat. Cook fish for about 4 to 5 minutes per side or until well-browned on both sides (see note below).

3. 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.

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