Equipment:
- Medium pan, kitchen
- thermometer
- 4 mahi-mahi fillets, skin on
- Salt
- Pepper
- Zest of 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- 2 tablespoons flour
- ¼ cup (60 ml) vegetable broth
- 1 tablespoon sake
- Juice of 1 lemon
- ½ lemon, sliced
- Generously season the mahi-mahi with salt, pepper, and lemon zest.Heat a pan with olive oil over medium-high heat. Add the mahi-mahi, skin side down, to the pan. Cook the bottom side until crisped up, about 4 minutes. Turn the mahi-mahi over and cook until the temperature registers 137°F (58°C) on a kitchen thermometer, another 2 to 4 minutes. Transfer the mahi-mahi to a plate.
- In the same pan, add the butter and allow it to melt. Add the garlic and cook until fragrant, about two minutes. Add the flour and mix until well combined. Pour in the vegetable broth, sake, and lemon juice and whisk together until thickened. Add the lemon slices and allow to heat up.
- To serve, top each of the mahi-mahi filets with a bit of the sauce and lemon slices.
