Mahi Mahi in Brown Butter

I'm always looking for yum food that I can make in under 30 minutes. Tonight we hit the jackpot. You will not be disappointed.

1. Go to Trader Joes and buy their frozen fillets of Mahi Mahi. Let defrost overnight in fridge.

2. melt 3 T. better in skillet over med. low to med. heat.

3. Pat fillets dry with paper towels and toss them into a plastic zip lock bag. Add 1/2 c. flour, salt and pepper. Seal and shake.

4. Observe butter until it is just turning brown. Add fillets (make sure you shake of excess flour first). Set timer for 3 minutes and don't move them.

5. Flip fillets with spatula, set timer for 3 minutes again and also add 3 T. lemon juice and a bit of zest if you have it. Swirl to incorporate and continue the cooking.

6. Check for doneness by inserting fork in fillet. If it easily separates, remove right away and serve. If not, keep cooking and keep a close eye.

7. Serve!! They should be browned and dripping with lemon butter sauce.

seared salmon with balsamic glaze

At Darci's request...here's my trusty salmon standby. I just realized I got this from Gourmet magazine (November 2000 issue). Doesn't look like much, but - dad gum! - it's good.




Seared Salmon with Balsamic Glaze
start to finish: 15 minutes
serves 4

1/4 c. balsamic vinegar
1/4 c. water
1 1/2 T. fresh lemon juice
4 t. packed light brown sugar
4 - 6oz. center-cut salmon filets (I like the skin on)
2 t. vegetable oil

Stir together vinegar, water, lemon juice and brown sugar. Pat salmon dry and season with salt and pepper.

Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3-4 minutes more.

Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon.