Pan Seared Mahi Mahi with Vidalia Onions Recipe

Ingredients

• 5-6 cloves garlic (approximately ¼ cup), minced
• 1 medium Vidalia onion, half-sliced
• 2 slices prosciutto, cut into ¼-inch pieces
• 1 plum tomato, diced
• 2 bay leaves
• 1 teaspoon Sicilian sea salt, divided
• 4 pieces Mahi Mahi (1½ to 2 pounds total)
• ½ stick unsalted butter, divided
• ¼ to ½ cup dry sherry
• 1 lemon, juiced
• Extra virgin olive oil
• Freshly ground black pepper, to taste

Preparation

Prep the aromatics: Slice the Vidalia onion into half moons and mince the garlic into small pieces.

Sauté the base: Add enough olive oil to coat the bottom of a large sauté pan and heat over medium-low. Once hot, add 2 tablespoons butter along with the garlic and onions. Cook, stirring occasionally, until onions become translucent.

Build the flavor: Add bay leaves, prosciutto pieces, and diced tomato to the pan. Increase heat to medium-high.

Sear the fish: Place Mahi Mahi pieces in the pan and sear for 3-5 minutes on the first side. Sprinkle half the Sicilian sea salt over the fish, then flip and repeat searing and salting on the second side.

Cook through: Remove pan from heat and reduce temperature to low. Add remaining butter to the pan, return to heat, and cover. Cook for approximately 10 minutes until fish reaches an internal temperature of 145°F.

Create the sauce: Remove lid and increase heat to medium-high. Add sherry and fresh lemon juice, stirring to deglaze the pan. Season with additional salt and pepper to taste.

Serve: Plate immediately while hot, spooning the aromatic pan sauce over the fish.