Mahi-Mahi With Creole Sauce Recipe - Cooking Index
Mahi-Mahi With Creole Sauce Recipe - Cooking Index
| 4 | Mahi-mahi fillets - (6 to 8 oz ea) | |
| = (or other firm white fish) | ||
| 1 tablespoon | 15ml | Fresh lemon juice |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Butter |
| 1/2 tablespoon | 7.5ml | Onion - thinly sliced (small) |
| 1/2 tablespoon | 7.5ml | Red bell pepper - cut thin strips (small) |
| 1/2 tablespoon | 7.5ml | Green bell pepper - cut thin strips (small) |
| 1/2 cup | 118ml | Chopped canned tomatoes - with juice |
| 1 tablespoon | 15ml | Chopped fresh cilantro |
| Hot pepper sauce - to taste | ||
| 1 tablespoon | 15ml | Olive oil |
Sprinkle fish with lemon juice, salt and pepper; set aside. In a saucepan over medium-high heat, melt butter. Cook onions and peppers 2 minutes, until barely tender.
Add tomatoes with their juice; reduce heat to medium and simmer 8 minutes, until sauce thickens. Stir in cilantro. Add hot pepper sauce to taste.
Heat oil in large non-stick skillet over high heat. Saute fish 3 minutes per side, until cooked through. Transfer to a serving platter. Spoon sauce over fish.
This recipe yields 4 servings.
Carbohydrates: 3 grams
Net Carbs: 2.5 grams
Fiber: 0.5 grams
Protein: 42.5 grams
Fat: 8 grams
Calories: 261
Description:
"Mahi-Mahi, also called dolphin fish, is fished from Florida to Hawaii. It has a firm yet delicate texture, and stands up well to flavorful sauces. This recipe is a favorite on Akins cruises."
Source:
Atkins Cookbook at http://atkinscenter.com
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