Sometimes simple flavor combinations turn out to be the best. This pan seared Mahi Mahi is a perfect example of that. The fish has a fresh delicate flavor that works perfectly with the lemon beurre blanc. I paired this with some fragrant Jasmine rice and crispy asparagus made in the air fryer. In all this is a dish that is very quick and simple, but appears much more high-end.
Pan Seared Mahi Mahi in Lemon Beurre Blanc
Ingredients:
- Mahi Mahi Filets
- Mahi Marinade
- 3 Cloves Garlic (Minced)
- 1 Shallot (Thinly Sliced)
- 1T Olive Oil
- 1T Black Pepper
- 2t Thyme Leaves
- 1t Kosher Salt
- Jasmine Rice (1C Cooked)
- Lemon Beurre Blanc
- Asparagus
- 1/2lb Asparagus
- 1 Shallot (Thinly Sliced)
- 2 Cloves Garlic (Minced)
- 1T Olive Oil
- 1 Lemon (Zest Only)
- 2t Course Ground Black Pepper
- 1t Kosher Salt
Directions:
- Remove skin from fish and place into a zip top bag. To the bag add all ingredients of the marinade. Allow fish to marinate for 30 minutes.
- After 30 minutes, prepare asparagus buy placing all ingredients in zip top bag and tossing to fully coat. Allow the asparagus to marinate until the fish is cooked. Start rice at this point as well.
- Start a frypan over medium-high heat, when pan is hot add marinated fish to pan and lower heat to medium. cook for 5-8 minutes or just until first side develops a nice crust.
- Start beurre blanc as soon as you flip the fish. Preheat air fryer to 400.
- Flip fish and cook until an instant ready thermometer reads 137, fish will be firm and start to flake. Remove from pan and allow to rest.
- While fish is resting, add asparagus and marinade to basket of air fryer and cook for 5 min, or until it develops a nice char.
- Finish beurre blanc. Then plate by adding rice, crispy asparagus, and mahi mahi then top with sauce.
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