Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Mahi Mahi with Sage Garlic Chips
Thin slices of garlic cooked in olive oil are crunchy and flavorful -- a pleasant surprise!
Rating:
Read Reviews(3)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 18 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1/2 cup olive oil
12 cloves garlic, cut into thin slices
1 tablespoon dried sage
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 steaks mahi mahi, 3/4-inch thick (about 2 pounds in all)




In a small saucepan, combine the oil, garlic, sage, and 1/4 teaspoon each of the salt and pepper. Cook over low heat, stirring occasionally, until the garlic just starts to brown, 8 to 10 minutes. Don’t let it brown thoroughly, or it will taste bitter. Strain the oil into a small bowl, reserving the cooked garlic.

Light the grill or heat the broiler. Brush some of the oil over the fish and then season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish, basting with the oil, for 4 minutes. Turn and cook, basting with the oil, until just done, 3 to 4 minutes longer. You should have about 2 tablespoons of the flavored oil remaining.

To serve, drizzle the remaining oil over the fish. Top with the cooked garlic.


Wine Recommendation: Garlic invites refreshing sips between bites but can overwhelm many wines. Try an easy-drinking rosé or a white zinfandel from California. Fish Alternatives: Try another firm fish, such as mako shark, swordfish, or tuna steaks.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//