"Marinated, pan-cooked Mahi with sauteed mushrooms and grape tomatoes. Serve it with a salad and some bread. YUM! You can marinate overnight; then it only takes a few minutes to get ready before cooking. Oyster mushrooms are my favorites, but criminis work well also. I use both yellow and red grape tomatoes."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Mix the garlic, shallot, red pepper flakes, and 2 tablespoons olive oil together in a shallow dish.
Lay the mahi mahi fillets in the olive oil mixture; turn to coat.
Season the fillets with salt and black pepper.
Transfer the dish to the refrigerator and allow the fillets to marinate 30 minutes to overnight.
Heat 2 teaspoons olive oil in a skillet over medium-high heat.
Cook and stir the oyster mushrooms in the hot oil until tender, about 5 minutes; season with salt and black pepper.
Pour the white wine over the mushrooms; bring to a simmer and allow to cook while you prepare the mahi mahi.
Remove the mahi mahi fillets from the marinade; shake to remove any excess marinade.
Heat a skillet over medium heat.
Gently lay the fillets in the hot skillet; cook about 5 minutes. Pour the marinade over the fillets and continue cooking until the fish is just beginning to flake in the center; remove from heat, transfer to a serving dish, and keep warm.
Add the tomatoes and butter to the mushroom and wine mixture. Cook and stir together just until the butter has melted; spoon over the mahi mahi fillets to serve.