This recipe from CL March 2003 is fantastic, I've made it many times.
Garlic-Studded Mahimahi with Sage Butter
Blanching the garlic mellows its pungency.
4 garlic cloves, thinly sliced
4 (6-ounce) mahimahi or other firm whitefish fillets
5 teaspoons butter, softened
1 1/2 tablespoons finely chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 475°.
Place garlic in a small saucepan, and cover with water. Bring to a boil; remove from heat. Drain and cool slightly. Make several small slits on outside of fillets; stuff with garlic. Place fillets on a broiler pan coated with cooking spray.
Combine butter, sage, salt, and pepper; spread evenly over fillets. Bake at 475° for 13 minutes or until fish flakes easily when tested with a fork.
Yield: 4 servings (serving size: 1 fillet)
NUTRITION PER SERVING
CALORIES 193(28% from fat); FAT 6g (sat 3.3g,mono 1.6g,poly 0.5g); PROTEIN 31.8g; CHOLESTEROL 137mg; CALCIUM 38mg; SODIUM 492mg; FIBER 0.1g; IRON 2mg; CARBOHYDRATE 1.2g
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