INGREDIENTS
For the Butter:
6 TBSP. butter
2 cloves garlic, minced
4 mahi-mahi fillets
Salt and pepper
½ cup peeled small shrimp
½ cup sliced mushrooms
½ cup milk
1 (3 oz.) package cream cheese, softened
1 TBSP. Parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. white pepper
½ tsp. minced fresh dill
DIRECTIONS
Melt the butter in a small saucepan; add the minced garlic.
Simmer on low about 10 minutes.
Watch closely, do not let the butter brown.
Let cool and refrigerate, covered, until ready to use.
Preheat grill to medium heat or preheat the broiler.
Season the fillets with salt and pepper; cook, turning once, until the fish flakes easily with a fork, 3 to 5 minutes per side.
Set aside and keep warm.
Melt the garlic butter in a small skillet and saute the shrimp and mushrooms.
The shrimp cooks quickly; the mushrooms should be soft and absorb quite a bit of the butter.
Stir in the milk, cream cheese, Parmesan cheese, garlic and onion powder and white pepper.
Heat thoroughly to blend the flavors.
Stir in the dill.
Place 1 fillet on each plate and spoon sauce over the top.
Serves 4.
