MAHI STEAK WITH CHEESE GRITS
From Jonathan Troyer
Thaw Mahi steak.
Let fish sit on counter for 30 minutes to allow it to come to room temperature.
Liberally coat both sides with Kosher salt and ground pepper.
Heat pan to medium heat.
Once pan is heated, oil pan, just enough to coat surface of pan.
Place fish in pan and leave it alone until you see the fish is cooked halfway through, normally 3-4 minutes.
Flip fish to cook 3-4 more minutes and squeeze 1/2 lime over each Mahi steak. Then place the lime in the pan.
Place 1/8-1/4 T. of butter per Mahi steak in pan. Once butter melts, spoon the liquid over the fish for the rest of the cooking time, equally coating all steaks.
Serve that magic!
Salt and half some more limes, if desired.
JT: I use Alton Brown's recipe for Cheese Grits to serve with this Mahi steak.
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