Recipes

Serves 4

Ingredients

• 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

Preparation

• 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.