Ingredients:
• 2 tablespoons olive oil
• 3 fillets mahi mahi
• 6 tablespoons butter
• ½ cup onion, finely diced
• 3 cloves garlic, minced
• 1.5 cups cherry tomatoes
• pinch kosher salt
• black pepper
• ⅓ cup chicken stock
• 2 tablespoons lemon juice
• 1.5 tablespoons basil , chopped small
Directions:
• Heat the olive oil in a sauté pan over medium high heat.
• Pat the mahi mahi dry with a paper towel, removing any excess moisture. Then, season the mahi mahi filets with kosher salt and cracked black pepper.
• Add the fish to the pan, and sear for 2 minutes on each side. Next, reduce the heat to low. Continue cooking the fish for another 1 minute. Then, remove it from the pan, and set it aside.
• Using the same pan, add the butter and melt over medium heat.
• Add the onion and sweat for 3-4 minutes.
• Add the garlic and continue cooking for 1 more minute.
• Add the tomatoes.
• Season with salt and pepper.
• Once the tomatoes have blistered, it will take about 4-5 minutes, deglaze the pan with chicken stock.
• Once the chicken stock reduces, in about 4 minutes, add the lemon juice and chopped basil.
• Simmer until the sauce reduces, about 4-5 minutes.
• Place the cooked mahi mahi into the lemon butter sauce.
• Top it with a few spoonfuls of the sauce.
• Garnish the finished dish with freshly chopped basil, and serve.
