Lemon Thyme Mahi Mahi

I realized today I haven’t posted many fish techniques.  We have seafood and fish quite a bit but apparently I’ve not documented many recipes.  Today we went with a pan seared and steamed approach.  I really enjoyed this; I used to not care so much for lemon but I have become quite fond of it in recent years and the combination of lemon and thyme is just wonderful.  Thyme always brings up a nostalgic sort of feeling when I smell it warming.  I remember mom sprinkling it on canned tuna when we were kids and warming it up in the microwave; sounds strange perhaps but thyme is wonderful with fish no matter what kind you use!

Lemon Thyme Mahi Mahi

  • 2 Mahi Mahi fillets about 5 o.z. each
  • 1 tsp olive  oil
  • salt, pepper, and paprika
  • zest of one lemon
  • juice of half a lemon
  • 1 tsp thyme
  • 2 Tbs butter

Warm non-stick skillet over medium high heat.  Add olive oil.  Season fish with salt, pepper, and paprika.

Add to hot skillet; cook for about 2 minutes.  Flip over and cook an additional minute.  Add remaining ingredients and heat for about 30 seconds. Cover and remove from burner.  Allow to steam for an additional 2 minutes before serving.  Pour pan juices over fish.

Enjoy ~ Kimberly

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s