Main Dishes |
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Pesto-crusted Mahi-mahi With Blistered Tomatoes and Lemon Butter Sauce - 2022
Recipe courtesy of Steve Levesque
INGREDIENTS
Fish
PREPARATION
Fish
Drizzle a bit of sauce on the bottom of a plate or pasta bowl. Place pesto crusted mahi-mahi on top of the sauce and top with blistered tomatoes. Add a lemon wedge for garnish and serve immediately.
SERVING SUGGESTIONS
Steve and Anne Levesque are dear friends of the Texas Wozny's. This is a dish Steve served us for dinner a couple of years ago, and it has become one of our family's favorites! A terrific summer meal that is fancy and delicious!
Fish
- 4 six-ounce mahi-mahi portions
- 1/2 cup basil pesto
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- 2 cups cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 1 whole clove garlic, peeled
- Salt and pepper to taste
- 1 stick cold butter, sliced into 8 pats
- 6 teaspoons fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 2 teaspoons minced shallot
- 1/2 teaspoon lemon zest
- Salt and pepper to taste
- Extra lemon wedges, for garnish
PREPARATION
Fish
- In medium bowl, mix pesto and breadcrumbs together until they form a coarse paste. Season to taste.
- Place mahi-mahi portions on a large baking sheet.
- Spread pesto mixture evenly across all four portions. Use your fingers to pat the pesto mixture down into the fish to form an even crust.
- Bake at 375 for 12-16 minutes, until cooked through. Fish should reach an internal temperature of approximately 145 degrees F.
- While the fish cooks, heat olive oil over medium-high heat in a cast iron skillet. When oil shimmers, add tomatoes and garlic clove and let cook without stirring for 2-3 minutes.
- Season tomatoes with salt and pepper to taste.
- When tomatoes have begun to blister, gently stir to turn them over to blister the other sides. Cook an additional 2-3 minutes, stirring minimally, until tomatoes are softened and have charred and blistered on all sides.
- Heat oil in a medium, nonreactive skillet over medium heat.
- When oil simmers, add shallot and sauté for 1 minute until shallot has softened.
- Whisk in lemon juice, lemon zest, salt, and pepper and remove sauce from heat. Let cool 2-3 minutes, until sauce has stopped simmering but is still warm.
- Whisk in butter one pat at a time, whisking constantly after each addition until the whole pat is melted into the sauce before adding another.
- Continue whisking in butter pats until all butter is incorporated into the sauce. Serve immediately.
- If your sauce breaks, whisk or blend with an immersion blender to emulsify it again.
Drizzle a bit of sauce on the bottom of a plate or pasta bowl. Place pesto crusted mahi-mahi on top of the sauce and top with blistered tomatoes. Add a lemon wedge for garnish and serve immediately.
SERVING SUGGESTIONS
- Joan added a little butter on top of the coated mahi-mahi before baking.
- She also plated the mahi-mahi on a bed of spinach sautéed in olive oil.
- Pairs wonderfully with Orzo Pilaf.
- Serve with a nice glass of Willamette Valley pinot noir rosé!
Steve and Anne Levesque are dear friends of the Texas Wozny's. This is a dish Steve served us for dinner a couple of years ago, and it has become one of our family's favorites! A terrific summer meal that is fancy and delicious!