Pan-fried mahimahi with lemon & herb butter
Servings: 6
Ingredients
6 x 200g fresh mahimahi (dorado)
2 tbsp clarified butter or NOMU Extra Virgin Olive Oil
1 tsp NOMU One For All Rub, NOMU Seafood Rub or NOMU Seafood & Fish Grinder
NOMU Sea Salt
LEMON & HERB BUTTER:
6 tbsp butter, softened
3 tsp lemon juice
1 clove garlic, crushed (optional)
2 tbsp freshly chopped herbs (parsley, dill, tarragon or basil)
Directions
To make the lemon & herb butter, place the butter, lemon juice and garlic in a small saucepan and gently melt all the ingredients together. Just before serving, stir in the freshly chopped herbs. Alternatively, you can prepare a compound butter. Beat all the ingredients together with a mixer and roll it up in a cylinder in greaseproof paper or clingfilm. Chill in the fridge for at least one hour until firm (or freeze for 10 minutes) and place slices on the hot fish to serve.
Rub the butter or Olive Oil all over each fish fillet. Season with your chosen NOMU seasoning and Sea Salt. Sear in a hot pan for 2-3 minutes on each side until golden brown and just cooked inside.
Serve on warmed plates with a generous drizzle of lemony garlicky herb butter.
Tip: Serve with potato wedges or crisps on the side.
For a bit of a chilli kick, add a few grindings of NOMU Spicy Chilli Grinder or use 1 tsp NOMU Spanish Rub.
Ingredients
6 x 200g fresh mahimahi (dorado)
2 tbsp clarified butter or NOMU Extra Virgin Olive Oil
1 tsp NOMU One For All Rub, NOMU Seafood Rub or NOMU Seafood & Fish Grinder
NOMU Sea Salt
LEMON & HERB BUTTER:
6 tbsp butter, softened
3 tsp lemon juice
1 clove garlic, crushed (optional)
2 tbsp freshly chopped herbs (parsley, dill, tarragon or basil)
Directions
To make the lemon & herb butter, place the butter, lemon juice and garlic in a small saucepan and gently melt all the ingredients together. Just before serving, stir in the freshly chopped herbs. Alternatively, you can prepare a compound butter. Beat all the ingredients together with a mixer and roll it up in a cylinder in greaseproof paper or clingfilm. Chill in the fridge for at least one hour until firm (or freeze for 10 minutes) and place slices on the hot fish to serve.
Rub the butter or Olive Oil all over each fish fillet. Season with your chosen NOMU seasoning and Sea Salt. Sear in a hot pan for 2-3 minutes on each side until golden brown and just cooked inside.
Serve on warmed plates with a generous drizzle of lemony garlicky herb butter.
Tip: Serve with potato wedges or crisps on the side.
For a bit of a chilli kick, add a few grindings of NOMU Spicy Chilli Grinder or use 1 tsp NOMU Spanish Rub.
Ingredients
6 x 200g fresh mahimahi (dorado)
2 tbsp clarified butter or NOMU Extra Virgin Olive Oil
1 tsp NOMU One For All Rub, NOMU Seafood Rub or NOMU Seafood & Fish Grinder
NOMU Sea Salt
LEMON & HERB BUTTER:
6 tbsp butter, softened
3 tsp lemon juice
1 clove garlic, crushed (optional)
2 tbsp freshly chopped herbs (parsley, dill, tarragon or basil)
Directions
To make the lemon & herb butter, place the butter, lemon juice and garlic in a small saucepan and gently melt all the ingredients together. Just before serving, stir in the freshly chopped herbs. Alternatively, you can prepare a compound butter. Beat all the ingredients together with a mixer and roll it up in a cylinder in greaseproof paper or clingfilm. Chill in the fridge for at least one hour until firm (or freeze for 10 minutes) and place slices on the hot fish to serve.
Rub the butter or Olive Oil all over each fish fillet. Season with your chosen NOMU seasoning and Sea Salt. Sear in a hot pan for 2-3 minutes on each side until golden brown and just cooked inside.
Serve on warmed plates with a generous drizzle of lemony garlicky herb butter.
Tip: Serve with potato wedges or crisps on the side.
For a bit of a chilli kick, add a few grindings of NOMU Spicy Chilli Grinder or use 1 tsp NOMU Spanish Rub.
Ingredients
6 x 200g fresh mahimahi (dorado)
2 tbsp clarified butter or NOMU Extra Virgin Olive Oil
1 tsp NOMU One For All Rub, NOMU Seafood Rub or NOMU Seafood & Fish Grinder
NOMU Sea Salt
LEMON & HERB BUTTER:
6 tbsp butter, softened
3 tsp lemon juice
1 clove garlic, crushed (optional)
2 tbsp freshly chopped herbs (parsley, dill, tarragon or basil)
Directions
To make the lemon & herb butter, place the butter, lemon juice and garlic in a small saucepan and gently melt all the ingredients together. Just before serving, stir in the freshly chopped herbs. Alternatively, you can prepare a compound butter. Beat all the ingredients together with a mixer and roll it up in a cylinder in greaseproof paper or clingfilm. Chill in the fridge for at least one hour until firm (or freeze for 10 minutes) and place slices on the hot fish to serve.
Rub the butter or Olive Oil all over each fish fillet. Season with your chosen NOMU seasoning and Sea Salt. Sear in a hot pan for 2-3 minutes on each side until golden brown and just cooked inside.
Serve on warmed plates with a generous drizzle of lemony garlicky herb butter.
Tip: Serve with potato wedges or crisps on the side.
For a bit of a chilli kick, add a few grindings of NOMU Spicy Chilli Grinder or use 1 tsp NOMU Spanish Rub.
