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Herbed Mahi-Mahi

Total Time - 12 minutes (Active Time - 2 minutes) / Makes 4 Servings

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Mahi-mahi has a sweet, mild flavor and very firm texture. Raw fillets are pink to grayish-white, and cooked meat is offwhite. Mahi-mahi can be substituted with grouper.

Herbed Mahi-Mahi

Herbed Mahi-Mahi

2 tablespoons unsalted butter, softened
1 teaspoon Italian herb paste
1 1/2 lb Mahi-mahi fillets (3/4-inch-thick)
1/4 teaspoon salt
1/8 teaspoon pepper

  1. Preheat oven to 400F. Combine butter and herb paste; set aside.
  2. Season fish with salt and pepper; place on baking sheet. Bake 8-10 minutes or until opaque and separates easily. Top fish with butter mixture and allow to melt.

CALORIES (per 1/4 recipe) 240kcal; FAT 7g; CHOL 175mg; SODIUM 300mg; CARB 0g; FIBER 0g; PROTEIN 40g; VIT A 10%; VIT C 8%; CALC 4%; IRON 15%

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Other Preparation Methods

Grill: Preheat grill to medium. Brush 1 1/2 lb Mahi-mahi (3/4-inch-thick) with oil and season with salt and pepper. Grill fish 3-4 minutes on each side or until opaque and it separates easily.

Boil: Preheat oven to broil. Brush 1 1/2 lb Mahi-mahi (3/4-inch thick) lightly with olive oil, season with 1 tablespoon seafood seasoning. Coat baking sheet with cooking spray. Place fish on pan; broil 5-6 minutes or until opaque and separates easily.

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Shopping List

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Add to your grocery list 1 tsp Italian herb paste

Add to your grocery list 1 1/2 lb Mahi-mahi fillets (3/4-inch-thick)

From Your Pantry
Add to your grocery list 1/8 tsp pepper
Add to your grocery list 1/4 tsp salt
Add to your grocery list 2 tbsp unsalted butter

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Aprons Advice

Always check fish for bones and cook to an internal temperature of 145F.

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Recipe Version FRS0010