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Eat Wisconsin Fish is sponsored by Wisconsin Sea Grant at the University of Wisconsin-Madison. Wisconsin Sea Grant supports scientific research, education and outreach to foster the wise use, conservation and sustainable development of Great Lakes and coastal resources.

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Creole Sautéed Mahi-Mahi

Eat Wisconsin Fish / Creole Sautéed Mahi-Mahi

Serves 6 – 8

(Great Lakes substitution: whitefish)

Ingredients:

2 medium whitefish fillets (about 1 ½ pounds total)
2 ½ tablespoons minced green onion
4 tablespoons vegetable oil
4 tablespoons margarine or butter

Creole Seasoning

1 teaspoon pressed garlic
½ teaspoon salt
¼ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried basil


Directions:

Prepare Creole seasoning. In small bowl combine garlic, salt, cayenne, pepper, thyme, oregano and basil.

Cut fillets into serving-size pieces. Sprinkle green onion and Creole Seasoning over them.

Heat oil in large skillet over medium heat. Add margarine and heat. Place fish in pan, seasoning side up, and sauté until golden brown, about 6 minutes, longer if pieces are thick. Turn and repeat on other side. Cook until golden brown and fish flakes easily with a fork, about 6 minutes more. Serve seasoning side up. Serves 6 to 8.