Mahi-Mahi with Creole Sauce

Directions

1. Sprinkle fish with lemon juice, salt and pepper to taste; set aside. 2. In a saucepan over medium-high heat, melt butter. Saut onions and peppers until slightly softened, about 2 minutes. 3. Add tomatoes: reduce heat to medium and simmer until sauce thickens, about 8 minutes. Stir in cilantro and hot pepper sauce to taste. Set aside. 4. Heat oil in large non-stick skillet over high heat. Saut fish until just cooked through, about 3 minutes per side. Spoon sauce over fish before serving. Mahi-Mahi, also called dolphin fish, is fished from Florida to Hawaii. It has a firm yet delicate texture, and stands up well to flavorful sauces.

Ingredients

• 4 mahi-mahi fillets (6-8 ounces each)
• 1 tablespoon fresh lemon juice (1/2 lemon)
• salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1/2 small onion, thinly sliced (1/2 cup)
• 1/2 small red bell pepper, thinly sliced (1/2 cup)
• 1/2 small green bell pepper, thinly sliced (1/2 cup)
• 1/2 cup chopped canned tomatoes, with juice
• 1 tablespoon fresh cilantro, chopped
• hot pepper sauce
• 1 tablespoon olive oil

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