Garlic-Studded Mahimahi with Sage Butter |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Stufing the fish with garlic infuses the fillets with flaor. Blanching the garlic mellows its pungency. Ingredients:
4 garlic cloves, thinly sliced |
4 (6-ounce) mahimahi or other firm whitefish fillets |
cooking spray |
5 teaspoons butter, softened |
1 1/2 tablespoons finely chopped fresh sage |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 475°.
2. Place garlic in a small saucepan, and cover with water. Bring to a boil; remove from heat. Drain and cool slightly. Make several small slits on outside of fillets; stuff with garlic. Place fillets on a broiler pan coated with cooking spray.
3. Combine butter, sage, salt, and pepper; spread evenly over fillets. Bake at 475° for 13 minutes or until fish flakes easily when tested with a fork.
|
|