Season fillets with salt and white pepper; lightly sauté in butter; set fish aside.
In same skillet, cook shallots and wine over medium heat until reduced by half. Add cream, bring to a boil, and again reduce by half. Work in the butter, simmer, strain and add fresh basil.
Warm fish in over, pour sauce over, and garnish with fresh basil or parsley.
Originally Submitted
11/18/2009
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You can add this Peacock’s sautéed mahimahi with basil sauce recipe to your own private DesktopCookbook.