Updated: Sep 27, 2019
3 tbsp butter
3 tbsp EVOO
Mahi mahi fillets
Red chilies to taste
Bunch of parsley
10-12 cloves of garlic
Juice of 2 limes and zest of one
Heat skillet with a little butter and EVOO. Add mahi mahi and season w salt and pepper.
In a hand blender blend olive oil, red chilies, salt, pepper, garlic, onion and balsamic vinegar for the paste.
When fish is done set it on a plate.
Add a little more EVOO, 1 clove of garlic thinly sliced and add it to the skillet. Add salt and pepper and add your cut up veggies (I used zucchini and eggplant and one onion). Set on plate with fish.
Add a little more EVOO to skillet and add paste and lime juice. Let simmer for a few minutes and add fish coat. Let it absorb the flavors for a few minutes.
Set on top of veggies. Cut the preserved lemon and put it on the top garnish with green onions sliced.
Take a pic, post and tag me, sliceofgourmet.