Mahi mahi with Skillet-Sautéed Zucchini Ribbons and Grape Tomatoes

 

Main dish

Mahi mahi with Skillet-Sautéed Zucchini Ribbons and Grape Tomatoes

Basil Butter

3/4 cup fresh basil leaves, torn

2 tablespoons butter, softened

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1 garlic clove, minced, optional

Fish

4 mahi mahi pieces, about 5 ounces each

1 teaspoon Morton Nature’s Seasons seasoning blend

Zucchini and Tomatoes

1 tablespoon olive oil

2 shallots, peeled, sliced (about 1/3 cup)

2 garlic cloves, minced

3 cups grape or cherry tomatoes, halved

1/2 cup dry white wine

2 tablespoons capers, well-drained

2 tablespoons white or dark balsamic vinegar

2 medium zucchini, sliced lengthwise into ribbons

1/4 cup chopped fresh flat-leaf parsley

Heat the broiler.

To prepare basil butter: In a small bowl, stir together all the ingredients and set aside.

Lightly coat a broiler pan with cooking spray. Place the mahi mahi on the pan and sprinkle with the seasoning blend. Cook 4-5 minutes on each side or until desired degree of doneness.

To make the zucchini and tomatoes: Meanwhile, in a large skillet heat the oil over medium-high heat. Add shallots and garlic cloves and sauté 3 minutes. Add tomatoes and sauté 2 minutes. Stir in the wine, capers and vinegar. Bring to a boil. Add the zucchini ribbons; reduce the heat and simmer about 5 minutes, stirring occasionally. Stir in parsley. Set aside.

When the fish is done, arrange a few zucchini ribbons on each plate. Top with a piece of fish. Scatter the remaining tomatoes and skillet ingredients on top of the fish and garnish with a teaspoon or so of the basil butter. Makes 4 servings.

Per serving: 286 calories (34 percent from fat), 11 grams fat (5 grams sat. fat), 11 grams carbohydrates, 36 grams protein, 688 mg sodium, 148 mg cholesterol, 3 grams fiber.

Read more Recipes stories from the Miami Herald

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