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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (410g) Recipe makes 4 servings |
||
| Calories 620 | ||
| Calories from Fat 416 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 46.2g | 71% | |
| Saturated Fat 28.0g | 139% | |
| Monounsaturated Fat 13.3g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 313mg | 104% | |
| Sodium 941mg | 39% | |
| Potassium 1047mg | 29% | |
| Total Carbohydrate 8.2g | 2% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 1.5g | ||
| Protein 43.0g | 86% | |
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Mahi Mahi in Caper Garlic Cream Sauce
SERVES 4
Ingredients
Caper Garlic Cream Sauce
- 2 tablespoons garlic, finely minced
- 2 tablespoons capers
- 2 tablespoons soy sauce
- 1 cup chicken stock
- 2 cups heavy cream (I used fat free half and half)
- 2 tablespoons lemon juice
Directions
1
For sauce- combine all ingredients except lemon juice and reduce by half over medium heat.2
Add lemon juice and serve over prepared mahi mahi fillets.3
For fillets- Coat bottom of a large skillet with olive oil and heat to almost smoking.4
Salt and pepper fillets and pan sear each fillet for 3-4 minutes on each side.5
Plate each fillet and serve with Caper Garlic Cream Sauce.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Mahi Mahi
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Dinner Party
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Cassy
On Oct 3, 2007
My family really enjoyed this sauce. i liked that it enhanced the plain Mahi Mahi with a strong garlic flavor. I may not have reduced it enough as it was pretty runny, but perfectly delectable nonetheless.
From: NurseJaney
On Apr 25, 2007
Prepared 1/2 recipe for DH and me. Can't say it was good enough to make again - but OK for dinner tonight. The sauce just looks "curdled" — and did not add much flavor. I STILL have 4 Mahi Mahi fillets to go, so will search for other preps. Janey
From: Bev
On Mar 4, 2007
I will only leave comments to this recipe because I only prepared the sauce. It was easy to prepare and produced a flavorful complement to our mahi mahi. Thank you for sharing your recipe, spatchcock : )
From: Mike C.
On Feb 11, 2006
Wow, this was a knockout! I was worried about the sauce being bland when tasting it while cooking. However, after the reduction it turned out really pungent, but in a way that won unanimous raves. The 50% reduction did take a bit of time - probably more than half an hour, which folks should take into account for timing. This turned out really beautifully and I'm looking forward to using the leftover sauce for a variation on eggs benedict.
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