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