This Hawaiian favorite white, sweet, moderately dense fish is most often served at luaus either baked or sautéed.
Ingredients:
- 1 1/2 to 2 lb mahi mahi filet
- 3 cloves garlic (crushed)
- 1/4 cup white wine
- salt and pepper to taste
- 2 tablespoons butter per each fish piece
- 1/2 teaspoon capers per each fish piece (may be omitted)
- flour
Preparation:
Slice the mahi-mahi into 3" thick pieces.
Salt and pepper the mahi mahi filet.
Flour each piece and place on side.
Heat butter in pan on medium low. Crush garlic and place in with butter while cooking.
Add white wine immediately and bring up heat. Place mahi-mahi filet in pan and sauté on both sides.
If desired, add 1/2 tsp. capers to pan five minutes prior to completion of each individual filet.
Cook with capers for another 2 minutes. Serve.
