Dinner in 30 minutes or less…..

Mahi-Mahi Piccata with Bucatini

If your family is anything like mine with everyone on crazy schedules and such sometimes getting a meal on the table in a timely fashion is a struggle. In fact when this blog originally started way back in 2013 the focus was on quick and easy meals for a busy family. Though we’ve deviated away from that concept over the years, the struggle to get a meal on the table before 9PM is still very real in my house. That’s where this mahi-mahi piccata recipe comes in. So long as the fish or chicken is defrosted (or fresh) before cooking you can have all the prep done and dinner plated and served in 30 minutes. In the case of mahi-mahi, all the prep and cooking and the cooking of the fish is done while the pasta cooks.

Recipe (serves 4)

4 4oz mahi-mahi fillets

4 TBS butter

1 TBS olive oil

2 TBS chopped parsley

1 box bucatini

3 cloves of garlic crushed

¼ cup white wine

1 TBS capers

zest and juice of 1 lemon

1 TBS flour for dusting on the fish

salt and pepper to taste

red chili flakes (optional)

In a large pot with a lid, bring 8 qts of heavily salted water to a boil. The water should taste like salt water.  While the water is coming to the boil, zest and juice the lemon, crush the garlic, chop the parsley and dry the fish fillets with a paper towel and season with salt and pepper and set aside. Once the water boils, add the pasta and cook according to the package directions for al dente typically 8-10 minutes.

In a large skillet over medium high heat, heat 2 TBS of butter and the olive oil until foaming. Dust the fish on each side lightly with flour and shake off the excess. Place fish into the skillet and cook until golden brown on each side. This take about 2 minutes per side. Remove from the skillet and set aside on paper towel to drain.

Add the capers, garlic, lemon juice, zest and white wine to the skillet and reduce the heat to medium low. Let the sauce will boil and slowly reduce. Taste for seasoning and add salt and pepper if needed. Adjust the heat to low until the pasta is ready to drain. Reserve about 1 cup of the pasta water and  drain the pasta and set aside.  Add the remaining butter to the sauce and return the fish to the skillet. Add the drained pasta and toss until the fish and pasta is coated with the sauce. If the pasta is a little dry you can add a little of the pasta water. Garnish with chopped parsley and lemon slices.