Pan Seared Lemon and Garlic Mahi Mahi.
I adooooore seafood!
When eating out, I will likely order seafood 80% of the time.
Chilean Sea Bass… Salmon…Lobster… Shrimp… Scallops… Tuna… Fish Sandwiches… Fish and Chips… Fish Tacos!
And then there is Mahi Mahi! Ohhhh the light, mild, delicate flavor of heavenly deliciousness….. no wonder you have to say it TWICE!
I don’t often cook seafood at home as Hubby is not nearly the fan that I am, but I snuck this yumminess in last night for dinner. A couple of wonderful wild caught Mahi Mahi fillets pan seared with onions, garlic, thyme and lemon zest – this recipe is quick as a wink, healthy as all get out (did you know a 3-4 ounce serving of Mahi Mahi has 20 grams of protein, contains all the amino acides you need to survive, and is under 100 calories?!), and melts in your mouth better than butter!
Here is how I made it thanks to the inspiration from ChicFitChef:
Pan Seared Lemon and Garlic Mahi Mahi
- 2 3-4oz Mahi Mahi fillets, patted dry
- 2 lemons, zested and juice reserved
- 1 tsp dried thyme or 1 Tbsp. freshly minced thyme (fresh is always preferred if possible)
- salt and pepper to taste
- 1/2 large sweet onion, sliced
- 3 cloves garlic, minced
- Olive oil
Heat olive oil in skillet until searing hot!
Meanwhile, combine lemon zest, thyme, salt and pepper. Coat patted-dry fish fillets on both sides with this seasoning.
Add onion slices to hot skillet. Once onions are golden brown (about 2-3 minutes), add fish to sear for 3-4 minutes (without moving).
Turn fish fillets over with a spatula, and let sear for another 3-4 minutes on other side.
Lower heat, and add minced garlic and lemon juice. Cover pan, and cook fish another 3-4 minutes.
Remove from heat and serve.
Cheers & Hugs,
Sizzling Lemon Butter Scallops in Skillet
Lemon Butter Scallops.
If you are looking for a super quick and easy and even more super delicious scallop recipe, I’ve got a winner for you!
I picked up a 12oz bag of “Specially Selected Premium Jumbo Scallops” at Aldi the other day to make something a little different for dinner for hubby and me.
As a quick side note – I am such a super fan of Aldi. I am a bit late to the game and was really not sure about it at first, but now…. every time I go, I love it more! I swear it costs half of what I pay at our other local supermarkets. I am always astonished when I walk out with a cart full of food for $100 or so. And not only is it so greatly priced, but the quality is amazing. The produce is fresh, the selection is nice, and I feel like I am being environmentally conscientious when I pack my own bags instead of coming home with 20 more plastic bags.
These scallops were absolutely delicious, and if I recall correctly, they were less than $10. I didn’t realize what a great source of protein they are. A 4-ounce serving has 19 grams of protein, 100 calories and 1 gram of fat (0 saturated fat).
So here is the way I made them. (Enough rambling – right??!!) Simple yet delectable. We had them with some butternut squash risotto (which I also picked up at Aldi) and a fresh green salad. (And no I am not being paid by Aldi – though I should inquire! wink!)
Lemon Butter Scallops
- 12 oz. Jumbo Scallops
- 2 Tbsp. olive oil
- 3 garlic cloves, finely minced
- Salt & pepper
- 3 Tbsp. butter
- 1 lemon, juiced
- 1 Tbsp. freshly minced rosemary
Heat 2 Tbsp. olive oil in a 12-inch skillet, add garlic and cook 1 minute. Add scallops in a single layer to hot oil in skillet. Sprinkle generously with salt and pepper. Brown 1-2 minutes and then turn. Sprinkle with additional salt and pepper. Add butter and allow to melt. Add lemon juice, and flip scallops again to coat with lemon, butter, and garlic. Sprinkle with freshly minced rosemary, and serve immediately.
Cheers & Hugs,
Honey Sriracha Lime Salmon
Honey Sriracha Lime Salmon.
My sweet friend, Janet, visited this past week after coming to town for the wedding, and she made this amazing salmon recipe for us one night.
Hubby is not a salmon fan, but I ADORE it! Add Sriracha, honey, lime, soy sauce, garlic, and cilantro, and I am in heaven! So one evening when he had a late meeting, Janet and I feasted on this with some roasted veggies and brown rice. It was awesome!
You can adjust the amount of heat or sweet to your liking. We did from the original recipe at Creme de la Crumb.
Here is how we made it! Let me know if you try and enjoy as much as we did.
Honey Sriracha Lime Salmon
- 1 large salmon or 4-6 individual (4-6 oz.) fillets
- Salt & pepper to taste
- 2 Tbsp butter
- 1/2 cup honey
- 1/3 cup Sriracha Sauce
- 3 Tbsp low sodium Soy Sauce (I always use low sodium soy sauce – and I am a salt lover!)
- 2 limes (one juiced and zested, the other sliced thinly)
- 2 cloves garlic, finely minced
- 1 Tbsp freshly chopped cilantro
Preheat oven to 400 degrees F. Line a baking sheet with foil. Grease lightly, and lay salmon on top. Season with salt and pepper. Place sliced limes under the edges of the salmon.
In a medium saucepan over medium-high heat, melt butter, stir in honey, Sriracha, soy sauce, lime juice, and garlic. Bring to a boil, then reduce to medium and cook for 3-4 minutes.
Pour 2/3 of the sauce over the salmon – covering completely to avoid dry spots. Fold the edges of the foil up around the salmon so the sauce doesn’t spill out.
Bake for 15 minutes, then switch to broil and cook another 4-5 minutes. Do not overcook.
Top salmon with reserved sauce, lime zest and chopped cilantro.
Also, if you are not a salmon lover, this sauce and method would work great with chicken or pork also!
Cheers & Hugs,
PS Miss you already Jan! xo