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Mahimahi with Herbed White-Wine Sauce

Source: © Food & Wine Magazine
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Total Time:  30 Minutes
  4
In this easy, elegant dish, Marcia Kiesel looks to strongly flavored herbs, such as thyme and marjoram, because she likes them with meaty mahimahi. Along with white wine, she includes clam juice to add a briny edge. Plus: F&W's Fish and Seafood Cooking Guide
RECIPE INGREDIENTS
1/4 cup  pine nuts
1 cup  bottled clam juice
1/4 cup  dry white wine
1   medium shallot minced
1 tablespoon  finely chopped thyme
1 tablespoon  finely chopped marjoram
salt and freshly ground pepper
4 6 ounce  skinless mahimahi fillets
Extra-virgin olive oil for rubbing
2 tablespoons  finely chopped flat-leaf parsley
Mahimahi with Herbed White-Wine Sauce Recipe at Cooking.com
DIRECTIONS
In a small saucepan, toast the pine nuts over moderate heat, shaking the pan a few times, until the nuts are fragrant, about 1 minute. Transfer to a plate.


Add the clam juice to the saucepan and boil over high heat until reduced by half, about 5 minutes. Add the wine and boil until reduced to 1/4 cup, about 5 minutes. Add the shallot, thyme and marjoram and season with salt and pepper. Cover the sauce and keep warm.


Light a grill. Rub the fish fillets with olive oil and season with salt and pepper. Grill over high heat, turning once, until nicely charred and just cooked through, about 3 minutes per side. Transfer the fish to plates.


Stir the parsley into the wine sauce. Coarsely chop the toasted pine nuts. Spoon the sauce over the fish, sprinkle with the pine nuts and serve.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/27/2011
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