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Before you jump to Mahi Mahi With Creole Sauce recipe, you may want to read this short interesting healthy tips about Goodies that offer You Energy.
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A large assortment of easy health snacks is easily obtainable. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to mahi mahi with creole sauce recipe. To cook mahi mahi with creole sauce you only need 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to prepare Mahi Mahi With Creole Sauce:
- Get 2 of Red bell peppers, chopped.
- You need 2 of Green bell peppers, chopped.
- Get 1 medium of White onion, chopped.
- Use 2 lb of Mahi Mahi filet (other firm white fish is good. I've made this with Chilean Sea Bass, also).
- Prepare 3 tbsp of Sofrito (more or less depending on your taste).
- You need 1 can of Tomato sauce, small.
- Use 5 of Plum tomatoes, chopped.
- Prepare 1 of as needed Salt and pepper to taste.
- Use 1/2 stick of Butter.
- Provide 2 tbsp of Olive oil.
Instructions to make Mahi Mahi With Creole Sauce:
- Sauté red and green peppers and onion in olive oil until slightly soft..
- While they are sautéing, season fish with salt and pepper, both sides. Melt butter in saucepan on medium heat. Add fish, skin side down. Cover and cook, periodically basting with melted butter, until side of fish looks cooked. Flip fish to cook on the other side..
- When vegetables are softened, add sofrito, tomato sauce, salt and pepper. Simmer 5 minutes. When done, pour over fish in pan to allow fish to soak up some of the flavor. Serve with a side of rice, if desired..
Mahi-mahi has a firm texture and works well for baking, searing, or grilling. The Monterey Bay Aquarium classifies it as a Mahi Mahi have gorgeous gold and yellow skin that must be removed before cooking. The flesh should be a pinkish-beige in color. Mahi mahi is a firm, lean white fish that hails from warm waters off of places like Hawaii or the Gulf of Mexico. It's a great, less expensive alternative to halibut, and can be grilled, broiled, or even fried.
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