Sauteed Mahi Mahi with Orange Shallot Sauce
- ⅓ cup all-purpose flour
- ¼ teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 pound Mahi Mahi filets
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, finely chopped (about 1/3 cup)
- ½ cup Pedroncelli Chardonnay
- 1 cup freshly squeezed orange juice
- 2 heaping teaspoons Dijon mustard
- 2 teaspoons butter
- 2 tablespoons chopped fresh parsley
Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture
Heat oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil.
Add shallot to the pan and cook over medium-high heat, stirring often, until softened and beginning to brown, about 3 minutes. Add wine and bring to a simmer, scraping up any browned bits. Cook until most of the liquid has evaporated, 1 to 2 minutes. Add orange juice and mustard; bring to a boil. Reduce heat to low and simmer until the sauce thickens a bit, about 5 minutes. Add butter and parsley; stir until the butter has melted. Transfer fish to individual plates, top with sauce and serve.