Got fish? Yup right down the street!

We love eating seafood and since we live in San Diego places to buy fresh fish are bountiful. We hit different markets depending where we are for the day, but I was just told (thank you Nancy!) about a new market that has opened literally walking distance (well like a 3ish mile walk) from us. Not only is the market close to our house, all the fish is fresh caught from the waters off Hawaii! My excitement about having this market is off the charts, so we checked them out last Saturday and they did not disappoint. They are called Hawaiian Fresh Seafood Market and you’ve got to check them out. They own their fishing boats and have fresh fish come in weekly from the islands. Another bonus, not only do they have fresh fish, but they serve poke bowls and sushi during the lunch hour too. I have decided poke bowls will be in our future this coming Saturday!

We chose a nice mahi mahi and also picked up a bit of the poke as an appetizer for the evening, they have 8 different varieties and will sell it by the pound in addition to a standard bowl. I always try to keep it simple when the fish is super fresh to let that flavor be the star.

Ingredients:

1 lb of mahi mahi 🐟 fillet into similar size

1 tablespoon of butter

1 tablespoon of olive oil

1 lemon half sliced and keep the other half for the juice

1 shallot chopped

1 garlic minced

1/2 to 3/4 cups of white wine

2 tablespoons of butter

Salt and Butter top side of fish. Melt butter and olive oil in pan over medium high heat and place mahi mahi top side down and half of the lemon that you sliced. Saute for about 4-6 minutes depending on thickness. Move fish and lemons to an oven safe dish and bake at 375 for another 4-6 minutes. While fish continues cooking add another 1 tablespoon of butter to the pan and saute shallot and minced garlic for 1-2 minutes. Once cooked add the wine and let it boil down for 3-4 minutes. Return fish and lemon to pain and add 1 tablespoon of butter to thicken the sauce. Plate and serve!

Wine to pair?

With this dish we had a nice bottle of Chardonnay out of the Okanagan Valley (such a hidden gem of wine Country – more on that in another post). I actually think a fuller Chardonnay works well for this one, even something with a little oak or even butter to it. So cheers to new fresh fish finds!