Garlic Lemon Mahi and Broccoli in a Dijon Vinaigrette

Continuing my 2013 seafood kick, this is an easy dinner recipe that you can probably throw together from ingredients you already have (just pick up some Mahi!) This recipe was inspired by a recipe from the Paia Fish Market, available here.

What to buy (serves 2):

  • olive oil
  • 2 mahi-mahi fillets
  • 2 tablespoons chopped garlic
  • 1 chopped red jalapeno
  • 2 lemons, 1 juiced, one sliced
  • 1/4 cup white wine
  • 2 tablespoons butter
  • salt and pepper
  • 2 cups frozen broccoli
  • dijon mustard
  • red wine vinaigrette
  • red pepper flakes
What to do:
  • heat 2 tablespoons of olive oil in a pan and add the chopped garlic and jalapeno.  i used my amazing mini black and decker food processor (pic below) to chop the garlic, pepper and blend with the oil before i added to the pan but either way works!
  • when the garlic has begun to cook, add the mahi and cook for a few minutes until the underside begins to brown
  • turn the fish over and add the lemon juice and white white
  • spoon the “sauce” of olive oil, garlic, and peppers on top before serving
  • season with salt and pepper to taste
Broccoli in a Dijon Vinaigrette:
  • add two cups fresh or frozen broccoli to a pan on medium
  • combine 1 tablespoon dijon mustard, 3 to 4 teaspoon red wine vinegar, 2/3 cup olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper and pour over the broccoli
  • cook until the broccoli is warm
  • sprinkle with red pepper flakes

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