(Mass Appeal) – Fish is a popular summer dish and it’s easy to make. Chef Mike Harrison, food service director for Bear Mountain Chestnut Hill Healthcare, shares his recipe for Mahi Mahi with Cauliflower.
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Four 6-ounce skinless mahi-mahi fillets (about 3/4-inch thick)
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1/2 cauliflower, cut into 1/2-inch florets
1/4 cup sliced almonds
1/4 cup golden raisins
1/4 teaspoon ground coriander
1 tablespoon fresh lemon juice
1/4 cup fresh chopped parsley
Lemon slices (for serving)
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- Preheat oven to 375 degrees F.
- Season the fish with salt and pepper.
- Heat 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Cook the fish for about 3 minutes per side until golden brown. Transfer to a rimmed baking sheet, seam side up, and bake in the oven until cooked through, about 10 minutes.
- Meanwhile, melt the remaining 3 tablespoons butter in a skillet over medium-high heat. Add the cauliflower and cook, stirring, until golden and crisp-tender, about 6 minutes. Add the almonds, raisins, coriander, ¼ teaspoon salt, and pepper to taste and cook until the almonds are golden, about 2 minutes. Remove from heat and stir in the lemon juice and parsley.
- Divide the fish among plates and serve with the cauliflower and lemon slices.
For more information, visit www.bearmountainhc.com.
Sponsor: Bear Mountain Chestnut Hill Healthcare
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