Pan-Seared Fish Fillets in Brown Butter

Who can resist a scrumptious flaky piece of fish. Not me! I cook fish often, it's such a lean protein and makes a healthy quick weeknight dinner. You can have a fresh meal on the table in less than 30 minutes. Pair it up with some fluffy rice, roasted veggies, or a big salad. In this recipe, I use a mixture of butter and canola oil. Canola oil is neutral in flavor, by using a combination you get the butter flavor without having to use too much bad fat. The oil also helps the butter from burning. You can make this recipe by using any combination of herbs you like. I used dill and parsley because I love the flavors and they pair up well with fish. This recipe is so flavorful I'm sure you'll like it. Just double up the recipe to make 4 servings.

Recipe

2 servings

Ingredients:

• 2 (6-8 ounces) Mahi Mahi Fillets (or fish of your choice)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium shallot, minced
• 1 garlic clove, minced
• 1 tablespoons dill
• 2 tablespoons flat leaf parsley, chopped
• 1/2 teaspoon of salt
• Splash of lemon juice

Directions:

1. Heat a frying pan over medium heat.
2. Pat dry your fish well and season with salt.
3. Add the butter and olive oil to the pan, once it starts to foam and has turned a light brown color add the fish.
4. Add the shallots and garlic. Cook for about 4 minutes or until the fish is 70% done, basting often.
5. Flip the fish over, add the dill and parsley and cook for an additional 2 minutes or until the fish is completely cooked. Splash with lemon juice and serve.