SSS RECIPES

DORADO IN LEMON GARLIC CREAM

INGREDIENTS

  • Package of Mahi from SSS defrosted for 4-6 hours in the fridge

  • 2 TBSP of olive oil

  • 3 TBSP flour

  • 1 TSP each of garlic powder, onion powder, sea salt, paprika, cracked pepper

  • 1/4 minced shallot

  • 3-4 minced garlic cloves

  • 1 1/4 cups low sodium chicken broth

  • 1/2 cup heavy cream

  • 1 TBSP cornstarch

  • a pinch of dried parsley and dried thyme

  • 1/2 lemon juiced

  • freshly chopped chives

INSTRUCTIONS

  1. Open your Salmon packet from SSS and remove fillets. Wrap in paper towels and place on plate in fridge until defrosted.

  2. Mix together flour, garlic powder, onion powder, sea salt, paprika and pepper in a medium bowl. Pat mahi mahi dry and rub spices into the fish.

  3. Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large pan. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip over, then cook an addition 2-4 minutes to your liking (it will depend on thickness). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.

  4. Add shallot and sauté for 2 minutes or until softened. Add garlic and sauté 30 seconds.

  5. Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste and add additional lemon juice if desired.

  6. Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and parsley. Serve immediately with rice, mashed potatoes or pasta.

  7. Buen Provecho! Make sure to share your photos on instagram and tag us.

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