- 8 ounces of 1/2-inch thick mahi-mahi fillets
- 1 ounce margarine
- 2 ounces white wine
- 1/2 ounce Key lime juice
- 1/2 cup diced tomatoes
- 1 tablespoon butter, lightly salted
- Salt and pepper to taste
Heat margarine in a 10-inch sauté pan on medium heat. When pan is hot, add fish and cook for 2 minutes and turn over.
Add wine, lemon juice and cook until stock is reduced by half.
Add tomatoes and cook for 30 seconds. Remove from heat.
Add salt and pepper to taste. When pan cools (approximately two minutes) add butter. Then remove the fish from the pan and fold butter in the sauce.
Pour the sauce over the fish and garnish with chopped parsley.