Broiled Mahi-mahi with Sauce 23

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This simple and quick fish recipe accentuates the naturally flavorful mahi-mahi with a minimum of other ingredients: olive oil, lemon, salt, pepper, and a touch of either Sauce 23 or Sauce 10, depending on your preference. The fresh Scotch bonnets in 23 hold their heat more when cooked, making the fish spicier on the plate.

  • Four 6-oz mahi-mahi filets (not steaks, skin on or off)
  • Two lemons, one sliced very thin, the other cut into wedges
  • Olive oil
  • Salt and pepper
  • Corine's Cuisine Sauce 23 or Sauce 10

Preheat the broiler on its highest setting. Position the oven rack 4 or 5 inches below the element or flame.

In a oven-proof casserole, pour one tbsp olive oil. Place the mahi-mahi filets in the skillet (skin down if the skin is left on). Season the mahi-mahi with salt and pepper, and drizzle a thin line of Sauce 23 or Sauce 10 down the center-line of each filet. Place a paper-thin slice of lemon on top of each filet and drizzle each filet lightly with olive oil. Place under the broiler for 7 to 10 minutes, depending on the thickness of the filets. Mahi-mahi is done when it flakes easily with a fork and is opaque throughout.

The filets may be brought to the table in the casserole or plated in the kitchen. On the plate, garnish each with a lemon wedge and serve with steamed string beans and a Belgian-style “stoemp” of potatoes mashed with broccoli. (We'll post the recipe for that one soon!) 

The touch of spice in this fish dish means it is better paired with a dry, medium-bodied white (such as a sauvignon blanc) than with an oaky chardonnay.