Mahi Mahi with Artichokes and Sun-Dried Tomatoes

This recipe is for pan-fried mahi-mahi topped with a white wine reduction with sun-dried tomatoes and artichoke hearts, similar to the mahi wulfe dish at a popular Italian chain.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 744 Calories

Ingredients

• 2 tablespoons chopped sun-dried tomatoes
• 1 tablespoon olive oil
• 6 tablespoons fresh lemon juice
• ground black pepper to taste
• kosher salt to taste
• 3 tablespoons dry white wine
• 1 cup all-purpose flour, or as needed
• 1 teaspoon seasoned salt, or to taste
• 2 tablespoons finely chopped shallot
• 2 tablespoons artichoke hearts, drained and chopped
• 2 tablespoons cold butter, cut into pieces
• 2 (3 ounce) fillets mahi mahi fillets
• 0.25 cup butter
• 0.25 cup finely chopped garlic

Recipe Instructions

Step 1

Make sauce: Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.

Step 2

Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Simmer, stirring occasionally, until liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.

Step 3

Stir tomatoes and artichoke hearts into reduced sauce; cook until warmed through, 2 to 3 minutes more. Remove the skillet from heat, add cold butter pieces, and swirl the skillet off heat until butter melts and emulsifies into sauce. Cover and keep warm.

Step 4

Make fish: Stir flour and seasoned salt together in a wide, shallow bowl. Dredge mahi-mahi fillets in flour mixture to coat.

Step 5

Heat olive oil in a separate skillet over medium heat. Fry mahi-mahi in hot oil until fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi-mahi to a platter; top with sauce.