Mahi Mahi Fish in Lemon Garlic Cream Sauce

Introduction

When it comes to a gourmet seafood experience, Mahi Mahi stands out as a versatile and delicious choice. In this recipe, we’ll explore how to prepare Mahi Mahi fish in a luscious lemon garlic cream sauce that elevates this dish to a whole new level. Whether you’re a seafood aficionado or looking to impress your guests, this recipe is sure to become a favorite.

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather all the essential ingredients for this delectable dish:

For the Mahi Mahi:

• 4 Mahi Mahi fillets
• Salt and black pepper, to taste
• Olive oil, for searing

For the Lemon Garlic Cream Sauce:

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• Zest of 1 lemon
• Juice of 1 lemon
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Cooking Instructions

Let’s embark on the journey of creating Mahi Mahi fish in lemon garlic cream sauce, step by step:

Preparing the Mahi Mahi

1. Seasoning the Fish Begin by patting the Mahi Mahi fillets dry with paper towels. Season both sides with salt and black pepper, ensuring even coverage.
2. Searing the Fillets In a large skillet, heat olive oil over medium-high heat. Carefully add the seasoned Mahi Mahi fillets to the hot skillet. Sear each side for about 4-5 minutes, or until they develop a golden-brown crust and easily flake with a fork. Remove the fillets from the skillet and set them aside.

Preparing the Lemon Garlic Cream Sauce

1. Sautéing the Garlic In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.
2. Creating the Creamy Base Pour in the heavy cream, lemon zest, lemon juice, and dried thyme. Stir the mixture gently and let it simmer for 3-4 minutes until it thickens slightly. Season with salt and black pepper to taste.
3. Combining with the Mahi Mahi Return the seared Mahi Mahi fillets to the skillet, nestling them in the creamy sauce. Allow them to simmer together for an additional 2-3 minutes, ensuring the fish is heated through.

Serving and Garnishing

1. Plating (H3) Carefully transfer the Mahi Mahi fillets to serving plates. Spoon the lemon garlic cream sauce over the fillets, ensuring they are generously coated.
2. Garnishing (H3) Finish by sprinkling fresh parsley over the top for a burst of color and freshness.

Why Mahi Mahi in Lemon Garlic Cream Sauce?

This recipe combines the mild, flaky goodness of Mahi Mahi with the zesty brightness of lemon and the rich, creamy indulgence of a garlic-infused sauce. The result is a harmonious blend of flavors that tantalizes your taste buds with every bite.

Serving Suggestions

Serve your Mahi Mahi fish in lemon garlic cream sauce over a bed of cooked rice or with steamed vegetables to create a complete meal. A crisp white wine or a chilled glass of Sauvignon Blanc pairs beautifully with this dish, enhancing the dining experience.

Conclusion

Mahi Mahi fish in lemon garlic cream sauce is a gourmet delight that you can easily prepare at home. Whether it’s a special occasion or a weeknight dinner, this recipe brings restaurant-quality flavors to your table. Enjoy the succulent Mahi Mahi, the tangy lemon, and the creamy garlic sauce in every bite.

Get ready to savor the taste of the ocean with this exquisite recipe!

FAQs

Can I use other types of fish for this recipe?

While Mahi Mahi is the star of this dish, you can substitute it with other white, flaky fish like cod, tilapia, or grouper.

Is there a substitute for heavy cream?

You can use half-and-half or whole milk as a lighter alternative, but keep in mind that the sauce might be less creamy.

Can I prepare the sauce in advance?

Yes, you can make the lemon garlic cream sauce ahead of time and reheat it when ready to serve. Just be sure to store it properly in an airtight container in the refrigerator.

What side dishes go well with Mahi Mahi in lemon garlic cream sauce?

Steamed asparagus, roasted potatoes, or a simple green salad make excellent side options to complement this dish.

Can I add additional herbs to the sauce for extra flavor?

Absolutely! Fresh herbs like basil, parsley, or tarragon can be added to the sauce for a unique twist on the flavor profile.

Source: carlsbadcravings.com

Yield: 2 dozen mini cheesecakes

Mini Chocolate Cheesecakes

Print

Mini chocolate cheesecakes are a delightful treat that combines the rich, creamy texture of cheesecake with the irresistible flavor of chocolate. These bite-sized desserts are perfect for parties, special occasions, or simply when you crave something sweet but don’t want to commit to a full-sized cheesecake.

Prep Time 20 minutes

Cook Time 15 minutes

Inactive Time 2 hours

Total Time 2 hours 35 minutes

Ingredients

• For the Oreo Cookie Crust:
• (1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total)
• 8 tablespoons (4 ounces) unsalted butter, melted
• For the Chocolate Cheesecake Filling:
• 7 ounces semi-sweet chocolate, finely chopped
• 16 ounces full-fat cream cheese, at room temperature
• 2/3 cup sour cream
• 2/3 cup granulated sugar
• 1/2 Tablespoon unsweetened natural cocoa powder
• 2 large eggs plus 2 egg yolks, at room temperature
• 1/2 cup (4 ounces) heavy cream, at room temperature
• 1 teaspoons vanilla extract
• For the Chocolate Ganache:
• 12 ounces semi-sweet chocolate, finely chopped
• 1 cup heavy cream
• Grated chocolate, for decoration, optional

Instructions

For the Oreo Cookie Crust:

• Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.
• Place the cookies in the body of a small food processor - or blender - and pulse until the cookies are very fine crumbs. In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.
• Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold.
• Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling.
• Reduce oven to 300°F.

For the Chocolate Cheesecake Filling:

• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
• In the bowl of a food processor (or high-powered blender), pulse the cream cheese and sour cream until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in the sugar and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
• Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended. 
• Divide the filling evenly among the cupcake liners, pouring the batter over the crust, and filling each mold until it’s almost full.
• Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 5 minutes.
• Remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.

For the Chocolate Ganache:

• Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with grated chocolate, if using.
• Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.