September 13, 2010

Pan-Seared Mahi Mahi with Lemon Pepper Butter & PW's Crash Hot Potatoes

I typically buy my fish frozen from Trader Joe's or Costco. Frozen fish is not my first choice, but living in Arizona does not afford fresh, local seafood very often. I have found that it is sometimes better to just buy frozen. Thankfully, the frozen fish usually works out pretty well; and my rationale is that frozen fish is better than no fish at all. Anyway, the recipe for the Lemon Pepper Butter was actually on the label of the Trader Joe's frozen mahi mahi that I recently purchased. I did a quick pan-sear on the fish, topped it with this flavorful condiment, and our dinner was complete!!!

Pan-Seared Mahi Mahi with Lemon Pepper Butter

4 (6 ounce) mahi mahi fillets, thawed from frozen(fresh fish would be better)
olive oil cooking spray
Lawry's Seasoned Salt
juice of 1/2 lemon
1/2 stick(2 ounces)of butter, softened
1 Tablespoon of chopped fresh Italian parsley
1 tsp of lemon pepper seasoning
zest of 1 lemon
salt and pepper to taste

In a small bowl, combine the softened butter, lemon pepper seasoning, fresh parsley, lemon zest, and salt and pepper to taste. Set aside.

Coat a large skillet with cooking spray and heat over medium-high. Spray tops of fish fillets with cooking spray and sprinkle Lawry's seasoned salt to taste. Once pan is hot, place fish in skillet seasoned-side down. Cook for 3 minutes and flip the fish over, making sure fish has formed a browned crust. Cook for an additional 3 minutes on other side. Add lemon juice to pan and cook for 20 seconds. Remove from heat and place fish on serving plate. Top with a small spoonful of Lemon Pepper Butter and enjoy!


PW's Crash Hot Potatoes
From: The Pioneer Woman Cooks! website

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

The Result:
This meal was really yummy and fairly easy to put together. My son proclaimed that it was his "favorite" dinner and I should make it again tomorrow night. I served our fish with a side of steamed broccoli and Pioneer Woman's Crash Hot Potatoes (the recipe is above, but use this link for an instructional pictorial). I ended up cutting the potato recipe in half for our little family, and we had plenty of leftovers. This was a really satisfying dinner that hit the spot, and a perfect use for my mahi mahi.

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