Harveys bistro mahi-mahi

Yield: 5 Servings

Measure Ingredient
1½ pounds MAHI-MAHI; CUT INTO BITE SIZE C
1 Dozen LARGE SCALLOPS
3 tablespoons BUTTer
3 tablespoons Olive oil
1 cup ZUCH; SLiced
1 cup Summer squash; SLIced
1 WHOLE RED PEPPER; JULIEnned
1 pounds FUSILLI; COOKED ALDENTE
3 tablespoons BUTTer
3 tablespoons Olive oil
Salt and pepper; TO TAste
1 LIME; JUICED
3 tablespoons FRESH DILL; CHOpped
8 ounces DRY WHIte wine
2 LIMES
1 pounds BUTTER; SOFTened

FLOUR FOR DUSTING

SAUCE

TO PREPARE SAUCE, PUT WHITE WINE IN SAUCEPAN, SQUEEZE IN JUICE OF 2 LIMES, ADD JUICED LIMES TO PAN, AND SIMMER UNTIL ⅛ INCH OF LIQUID REMAINS.

rEMOVE LIMES AND DISCARD. rEMOVE PAN FROM HEAT. bEAT IN SOFT BUTTER, ¼ 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 <jbarbari@...> on Sep 18, 1997

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