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Seared Mahi Mahi with Lemon Butter Sauce



1/4 Cup lemon juice

1/4 Cup chardonnay

1 Garlic clove, minced

1 Tablespoons minced shallots

2 Tablespoons vegetable oil

2 (6 oz) Mahi Mahi fillets

1 Cup unsalted butter

1 Teaspoon sea salt 









1. Combine the lemon juice, wine, garlic and shallot in a sautee pan, and cook over medium heat for 10 minutes or until reduced by half.

2. Put oil in No. 10 skillet and heat on medium heat. Once oil is hot, add Mahi Mahi and sautee for 4 minutes on each side, flipping only once.

3. While fish is cooking, slowly add the butter to the sauce by melting in small chunks while constantly whisking the sauce.  Once the butter is melted in, season with salt

4. Pour the sauce over your fish.