Web Masters Favorite Mahi-mahi recipe


 This is unbelievably GOOD!!! White seafood sauce for grilled mahi-mahi , grouper, trigger fish,  flounder, cobia. ect.  ( just about any fresh fish you want to have).
Preheat grill, season mahai with olive oil salt pepper coat with  bread crumbs (PROGRESSO ITALIAN STYLE).  You may also fine grate Macadamia nuts, or almonds etc. for variations but Progresso just out of the container, is great!  Preheat grill, Bake/grill 20 min., or until flakey.  It helps if you have one of those fish grilling baskets.    
 


Sauce:  melt 2 teaspoons butter in a large skillet and cook onions stirring occasionally 2 minutes.  Add dried tomatoes, (note: if dried tomatoes are packed in olive oil, dry olive oil off with paper towel) white wine of your choice, stir in milk (half& half or pure cream. When you go to half & half or cream, you may increase the amount of white wine)  & Knorr Béarnaise, or Hollandaise, or Garlic & Herb sauces.  Add remaining butter and bring to a boil.  Cook stirring constantly about one min. until the sauce thickens.  Mix in capers, palm hearts and artichoke hearts.  If you can’t find heart of palm, just the artichokes will be fine. Pour the sauce on the fillets. 
Ingredients:
Mahi fillets
1 tbsp Olive Oil
4 Tbsp butter
¼ cup finely chopped onions red- yellow
4 tbsp sun dried tomatoes
1 cup milk or half & half or cream
¼ cup or more of white wine of your choice
1 pkg. Knorr Béarnaise or Hollandaise or Garlic & Herb
1 tbsp or more of capers
palm hearts and or artichoke
 May 16, 2007 vo’