INGREDIENTS
Sauce
1/4 cup butter
2 TBSP shallots, finely chopped
1/4 cup garlic, finely chopped
7 TBSP fresh lemon juice
3 TBSP dry white wine
Kosher salt to taste
Ground black pepper to taste
2 TBSP sun-dried tomatoes, chopped
2 TBSP artichoke hearts, drained and chopped
2 TBSP cold butter, cut into pieces
Mahi-Mahi
1 cup all-purpose flour
1 tsp. seasoned salt
2 mahi-mahi fillets
1 TBSP olive oil
DIRECTIONS
Melt 1/4 cup butter in a large skillet over medium heat.
Cook and stir shallots and garlic in butter until soft and fragrant, about 5 minutes.
Pour lemon juice and white wine into the skillet and season with kosher salt and black pepper.
Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
Stir tomatoes and artichoke hearts into the reduced sauce and cook until warmed, 2 to 3 minutes more.
Remove skillet from heat. Add cold butter pieces and swirl skillet off heat until the butter melts and emulsifies into the sauce.
Stir flour and seasoned salt together in wide, shallow bowl.
Dredge mahi-mahi fillets in flour mixture to coat.
Heat olive oil in a separate skillet over medium heat.
Pan-fry mahi-mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side.
Transfer mahi-mahi to a platter and top with the sauce.
Serve.
