- Back before we had children I used to do more advanced things in the kitchen like "studding" a nice fillet of fish with blanched garlic. I'm not sure what possessed me to tackle this again yesterday, along with a yummy risotto and loaded green salad, but it was almost worth that screaming baby attached to my leg once it was on the table! :)
- You will definitely enjoy it without the screaming baby part.
- Can I just interject that our sweet baby girl is ten and a half months old and STILL only has the 2 teeth she got at five months. That may explain the screaming!
This recipe is from Cooking Light magazine, oh about 7 years ago!
Garlic-Studded Mahimahi with Sage Butter
- 4 garlic cloves, thinly sliced
- 4 (6-ounce) mahimahi or other firm whitefish fillets
- Cooking spray
- 5 teaspoons butter, softened
- 1 1/2 tablespoons finely chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 475°.
- Place garlic in a small saucepan, and cover with water. Bring to a boil; remove from heat. Drain and cool slightly. Make several small slits on outside of fillets; stuff with garlic. Place fillets on a broiler pan coated with cooking spray.
- Combine butter, sage, salt, and pepper; spread evenly over fillets. Bake at 475° for 13 minutes or until fish flakes easily when tested with a fork.
It's a feels fancy meal that really isn't all that fussy in the end--enjoy!
**Please ignore the flighty fonts... Blogger is my nemesis today.**
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