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Mahimahi with Creamy Shrimp and Scallop Sauce

Demonstrated by: Myles Unabia.
Men Love to Cook! on October 1, 1999.

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Ingredients:

Mahimahi with Creamy Shrimp and Scallop Sauce

  • 1 lb mahimahi filet, cut into serving pieces
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 1/4 teaspoon chopped fresh dill weed
  • Salt and pepper to taste
  • 2 teaspoons olive oil
  • 2 tablespoons white wine
  • 1/4 cup thinly sliced shallots
  • 1/4 cup diced raw scallops
  • 1/4 cup cooked bay shrimp
  • 1/2 cup heavy cream

Directions:

  1. Marinate fish for 2 hours in the 1/4 cup olive oil, garlic, 1/8 teaspoon of the dill, salt and pepper.
  2. In a skillet, heat 1 teaspoon of the olive oil.
  3. Cook fish for 2 to 3 minutes on each side.
  4. Add 1 1/2 tablespoons of the wine and cook for 1 more minute; place on a serving plate.
  5. In a small skillet, heat remaining 1 teaspoon olive oil; add shallots and saute until lightly browned.
  6. Add scallops; cook for 1 minute.
  7. Add shrimp and the remaining 1/2 tablespoon wine; cook for 1 minute.
  8. Stir in cream and the remaining 1/8 teaspoon of dill; season with salt and pepper.
  9. Pour over fish.

Makes 2 servings.

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