Ludwig loves to pan-sear or grill fresh fish, but ranted on and on about how boring the presentation is until he composed this little number. The tapenade base of this stuffing brings a complementary briny flavor to sweet fish like trout, mahi-mahi, snapper, cod and walleye. Use either to stuff whole fish prior to cooking or as a bedding for fillets.
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Highlights: : Fast, Few Ingredients, Fish, Seafood
A delightful change from plain ol' pan-seared fish.
Estimated Cost: $20
Suggested Beverage: Pinot Grigio, Bordeaux Blanc
Equipment and Supplies
- 12-inch skillet preferably nonstick
- 10-inch skillet preferably nonstick
- 24 ounces mahi-mahi fillets, about
- ¼ cup white wine
- ¼ cup lemon juice
- 2 teaspoons garlic powder
- ½ teaspoon marjoram, dried
- ½ teaspoon white pepper
- 2 tablespoons salted butter
- 2 cups tapenade stuffing
- Pour the wine, lemon juice, garlic and marjoram in the smaller skillet over medium heat. Reduce by half, about 10 minutes. Add the butter.¼ cup white wine, ¼ cup lemon juice, 2 teaspoons garlic powder, ½ teaspoon marjoram, ½ teaspoon white pepper, 2 tablespoons salted butter
- Put the oil in the larger skillet over medium heat. When the skillet is completely heated, drop the fish in and sear for 4 minutes, then flip, once and only once. Sear for 4 minutes and remove.24 ounces mahi-mahi fillets
- Bed the fish on the tapenade stuffing and serve.2 cups tapenade stuffing
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