Try this Harveys Bistro Mahi-Mahi recipe, or contribute your own.
Suggest a better descriptionTO PREPARE SAUCE, PUT WHITE WINE IN SAUCEPAN, SQUEEZE IN JUICE OF 2 LIMES, ADD JUICED LIMES TO PAN, AND SIMMER UNTIL 1/8 INCH OF LIQUID REMAINS. rEMOVE LIMES AND DISCARD. rEMOVE PAN FROM HEAT. bEAT IN SOFT BUTTER, 1/4 STICK AT A TIME UNTIL ALL IS INCORPORATED. SET SAUCE ASIDE TO COOL. hEAT OVEN TO 350F. LIGHTLY DUST MAHI-MAHI AND SCALLOPS WITH FLOUR. SAUTE IN BUTTER AND OLIVE OIL UNTIL LIGHTLY BROWNED. PLACE IN A HEATED OVEN FOR 5 MINUTES. iN 3 MORE TBLS OF BUTTER AND OLIVE OIL SAUTE ZUCHINNI,AND SQUASH FOR 3 OR 4 MINUTES. SEASON WITH SALT AND PEPPER. STIR IN FUSSILLI AND RED PEPPER STRIPS, SAUTE BRIEFLY, UNTIL PASTA IS WARM. REMOVE FISH FROM OVEN AND SPRINKLE WITH JUICE OF ONE LIME. PLACE PASTA AND VEGETABLE MIX ON A PLATTER, TOP WITH MAHI-MAHI AND SCALLOPS. LADLE ON RESERVED SAUCE AND GARNISH. Recipe by: JOHN BARBARI Posted to MC-Recipe Digest V1 #788 by john barbari
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Serving Size: 1 Serving (559g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 1521 | ||
Calories from Fat: 1487 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 165.2g | 220 % | |
Saturated Fat 102.5g | 513 % | |
Monounsaturated Fat 44.7g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 426.7mg | 131 % | |
Sodium 1178.2mg | 41 % | |
Potassium 163mg | 4 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 7.6g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1521
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