Best Mahi Mahi Piccata Recipes

Mahi Mahi Piccata image

Provided by Gidget265

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

12 ounces mahi mahi
1 large shallot
1 ounce capers
3/4 cup israeli couscous
vegetable stock (enough to go with 1.5 C Water) or fish stock, concentrate (enough to go with 1.5 C Water)
1/4 ounce fresh thyme
5 ounces spinach
1 lemon
2 tablespoons butter
1 tablespoon olive oil

Steps:

Halve, Peel and finely chop the shallot. Halve the lemon. Cut one of the halves into wedges. Drain and rinse the capers.
Cook the couscous. Heat a bit of oil - medium pot over med heat. Add half shallot. Cook 2-3 min till soft. Add couscous, water, stock concentrate and 1 1/2 C water. (or use 1 1/2 C stock). Add pinch of salt. Bring to a boil, cover, and reduce to simmer 10-12 min until tender.
Saute the rest of the shallot in a large pan 2- 3 min till soft. Add the spinach and toss for 2-3 minutes longer until wilted. Season with S&P and keep warm.
Season Mahi with S&P. Heat a drizzle of oil in the spinach pan (minus the spinach) till HOT. Add mahi to pan and cook 2 - 3 min per side - until slightly golden brown - almost opaque in center. Be reminded fish cooks quickly and isn't nice overcooked -- :).
Add the thyme bunch with butter to the fish pan. Once melted spoon the butter over the mahi until it is cooked through. Add the capers and the juice of half of the lemon. season sauce with S&P. Discard thyme.
Plate the israeli couscous and then the spinach and then the fish and then the sauce over top. Enjoy with lemon wedge.

Nutrition Facts : Calories 590, Fat 20.4, SaturatedFat 8.7, Cholesterol 155.7, Sodium 740.5, Carbohydrate 58.8, Fiber 6.6, Sugar 1.1, Protein 43.2

Fish Piccata image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
4 small white fish fillets (such as tilapia or sole), about 1 pound total
Kosher salt and freshly ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.