Pan Seared Mahi Nuggets over Angel Hair Pasta with Fresh Basil Lemon Butter
You will need:
1 pot for your pasta
1 large sauté pan
cooking oil (enough to cover bottom of pan)
2 lbs. mahi fillets (cut in 1” x 1” chunks)
1 stick of real butter
1 tablespoon fresh minced garlic (optional)
6 large fresh basil leaves
2 lemons
1 large fresh tomato diced
1 lb. angel hair pasta
Alright, don’t let me scare you with a tougher recipe. I’ve tried to keep it simple and give out general ideas so far, but this recipe is a little more exact. It’s worth it, though, as this is one of my wife’s favorites during this time of year.
First have all of your ingredients prepared and at hand.
Then start your pasta water so it will begin to heat up. You can also heat up your sauté pan with oil at this time.
Take the chunked mahi and use salt and black pepper to season the fish. Set the stove top on 6 or medium-high heat. When the oil in the sauté pan just barely starts to smoke, that’s the time to add the fish.
Let the mahi sauté un-touched for 2 minutes, and then turn. Each side will take approximately the same time.
Once the fish is 3/4 of the way done, add the garlic. When the garlic begins to brown, add butter, basil, and the lemon juice from your 2 lemons.
Let the stick of butter melt gently melt around the mahi nuggets, being careful not to break up the fish chunks.
When the butter melts, the mahi should be ready to serve over pasta.
I like to add the fresh tomato at the end, and this dish and its sauce is great with garlic bread!
You can also add sautéed asparagus or broccoli with this dish.
Catch em and cook em!
Chef Danny H.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
