Garlic-Studded Mahimahi with Sage Butter

Name: Garlic-Studded Mahimahi with Sage Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 5 teaspoons butter, softened; 2 Tbsps finely chopped fresh sage; 4 garlic cloves, thinly sliced; 680 grams mahimahi or other firm whitefish fillets; 1 teaspoons salt

Garlic-Studded Mahimahi with Sage Butter might be a good recipe to expand your main course recipe box. One serving contains 197 calories, 32g of protein, and 6g of fat. This gluten free, primal, and pescatarian recipe serves 4. A mixture of mahimahi, salt, sage, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 47

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Oven

Place garlic in a small saucepan, and cover with water. Bring to a boil; remove from heat.

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Garlic

Water

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Sauce Pan

Drain and cool slightly. Make several small slits on outside of fillets; stuff with garlic.

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Garlic

Place fillets on a broiler pan coated with cooking spray.

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Cooking Spray

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Broiler Pan

Combine butter, sage, salt, and pepper; spread evenly over fillets.

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Butter

Pepper

Spread

Sage

Salt

Bake at 475 for 13 minutes or until fish flakes easily when tested with a fork.

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Fish

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Oven

Equipment

Oven

Sauce Pan

Broiler Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 5teaspoons

butter, softened 2Tbsps

finely chopped fresh sage 4

garlic cloves, thinly sliced 680grams

mahimahi or other firm whitefish fillets 1teaspoons

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir.

Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.