Mahimahi with Herbed White-Wine Sauce

Mahimahi with Herbed White-Wine Sauce
Photo by © Kana Okada

Ingredients

  • Extra-virgin olive oil, for rubbing
  • 1 tablespoon finely chopped thyme
  • 1 cup bottled clam juice
  • 1 cup bottled clam juice
  • 1 medium shallot, minced
  • ¼ cup dry white wine
  • 1 medium shallot, minced
  • + 11 more ingredients
    • 2 tablespoons finely chopped flat-leaf parsley
    • ¼ cup pine nuts
    • Salt and freshly ground pepper
    • 4 6-ounce skinless mahimahi fillets
    • 4 6-ounce skinless mahimahi fillets
    • Salt and freshly ground pepper
    • 1 tablespoon finely chopped thyme
    • 1 tablespoon finely chopped marjoram
    • 1 tablespoon finely chopped marjoram
    • Extra-virgin olive oil, for rubbing
    • ¼ cup pine nuts

In a small saucepan, toast the pine nuts over moderate heat, shaking the pan a few times, until the nuts are fragrant, about 1 minute. Transfer to a plate. Add the clam juice to the saucepan and boil over high heat until reduced by half, about 5 minutes. Add the wine and boil until reduced to 1/4...

View full recipe at My Recipes

Comments

Variations on Mahimahi with Herbed White-Wine Sauce

  • Mahimahi with Herbed White-Wine Sauce
    • 1 medium shallot
    • Salt and freshly ground pepper
    • Extra-virgin olive oil
    • 1 cup(s) bottled clam juice
    • 0.25 cup(s) dry white wine
    • +4 other ingredients


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