Pan Seared Mahi Nuggets over Angel Hair Pasta
Alright, don’t let me scare you this week with a tough recipe. I’ve tried to keep it simple so far and focus primarily on giving out ideas. This one, however, takes it to the next level. So now here is one of my wife’s favorites during this time of year.
You will need:
1 pot for your pasta
1 large sauté pan
Cooking oil (enough to cover bottom of pan)
2 lbs. Mahi fillet (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
Once you have prepared all of your ingredients, start with your pasta water so it will begin to heat up. While the water is warming to a boil, heat up your sauté pan with oil.
You should also have your Mahi ready, and use salt and black pepper to season the fish.
Set the stove top on 6 (or a medium-high heat). When the oil just barely starts to smoke, that’s when you want to add the fish.
Let the Mahi sauté un-touched for two minutes, and then turn. Each side will take approximately the same amount of time.
Once the Mahi is 3/4 of the way done, add your garlic. When the garlic begins to brown, add the butter, basil, and lemon juice from your two lemons.
Gently melt the butter around the fish nuggets (being careful not to break up the fish). Once the butter melts, the dish should be ready to serve over pasta.
I like to add the diced fresh tomato at the very end.
This dish is great with garlic bread. You can also add sautéed asparagus or broccoli for a more involved presentation.
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.
