{"id":1707,"date":"2011-07-27T08:45:42","date_gmt":"2011-07-27T12:45:42","guid":{"rendered":"http:\/\/marinersmenu.org\/?p=1707"},"modified":"2024-08-04T08:23:52","modified_gmt":"2024-08-04T12:23:52","slug":"sauteed-mahi-mahi-with-lemon-butter-sauce-3","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/sauteed-mahi-mahi-with-lemon-butter-sauce-3\/","title":{"rendered":"Saut\u00e9ed Mahi-Mahi with Lemon-Butter Sauce"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 pounds mahi-mahi fillets, cut into serving-size pieces<\/li>\n\n\n\n<li>\u00bd cup flour<\/li>\n\n\n\n<li>1 teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>1 cup milk<\/li>\n\n\n\n<li>3 tablespoons vegetable oil<\/li>\n\n\n\n<li>3 tablespoons butter<\/li>\n<\/ul>\n\n\n\n<p>Trim all dark meat from fish. Rinse fish thoroughly and gently pat dry with paper towels.<\/p>\n\n\n\n<p>Mix flour, salt and pepper in large shallow dish. Pour milk into another. Dip fillets in milk, drain, then dip in flour mixture.<\/p>\n\n\n\n<p>In large skillet, heat oil. Add butter and heat. Saut\u00e9 fillets until golden on one side, about 6 to 8 minutes, longer if pieces are thicker. Turn and repeat on other side. Drain on paper towels.<\/p>\n\n\n\n<p><strong><em>Lemon-Butter Sauce<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 tablespoons butter<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>2 tablespoons fresh lemon juice<\/li>\n<\/ul>\n\n\n\n<p>Melt butter in small pan.\u00a0 Stir in pepper and lemon juice and heat. Pour over fillets.<\/p>\n\n\n\n<p>Contributed by\u00a0<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> \u00a0From:\u00a0<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><em><br><\/em><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe Trim all dark meat from fish. Rinse fish thoroughly and gently pat dry with paper towels. Mix flour, salt and pepper in large shallow dish. Pour milk into another.&hellip;<\/p>\n","protected":false},"author":23,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[99,163,15,226,215,216],"tags":[159,145,152,109],"class_list":["post-1707","post","type-post","status-publish","format-standard","hentry","category-fish","category-mahi-mahi","category-mariners-menu","category-sauteed","category-spring","category-summer","tag-butter","tag-main","tag-sauce","tag-sauteed"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Saut\u00e9ed Mahi-Mahi with Lemon-Butter Sauce - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/sauteed-mahi-mahi-with-lemon-butter-sauce-3\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saut\u00e9ed Mahi-Mahi with Lemon-Butter Sauce - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Recipe Trim all dark meat from fish. Rinse fish thoroughly and gently pat dry with paper towels. Mix flour, salt and pepper in large shallow dish. 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