Mahi mahi with Skillet-Sautéed Zucchini Ribbons and Grape Tomatoes
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
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.