Mahi mahi and pasta with Asian flavored mushroom sauce. Cook mahi mahi in a skillet with olive oil, white wine, basil, mushrooms, butter and soy sauce. Coat the angel hair pasta with the mushroom sauce that cooked mahi mahi. Top with minced scallions.
Mahi Mahi with Mushroom Sauce and Angel Hair Pasta
- 2/3 cup white wine
- 2 tablespoons dried basil leaves
- salt and black pepper to taste
- 2 mahi mahi fillet, 0.6 lb total
- 6 ounces angel hair pasta
- 2 tablespoons olive oil
- 2 clove garlic, sliced thinly
- 6 white mushrooms, sliced
- 2 tablespoons unsalted butter, diced
- 2 tablespoons soy sauce
- 2 minced scallions
Pad dry mahi mahi filets with paper towels.
In a bowl, stir together white wine and basil. Add salt and black pepper to taste. Put mahi mahi fillets into the bowl and let stand for 15 minutes.
Cook angel hair pasta followed by the package directions. When the pasta is cooked, drain in a colander.
While pasta is cooking, in a skillet, heat olive oil and put garlic and mahi mahi fillets skin side down. Cook mahi mahi fillets over medium heat until brown and skins are crisp. Turn mahi mahi fillets and put mushrooms on mahi mahi fillets. Then add butter to the skillet. Swirl gently to coat well.
When the butter melted and mahi mahi are cooked, stir in soy sauce. Swirl to coat well. Cover with a lid, turn off the heat and let sit for 1-2 minutes.
Take mahi mahi fillets and mushrooms out of the skillet with a slotted spoon and place on a plate. Set aside.
Turn on the heat again, put the angel hair pasta into the skillet, heat over low heat and toss the pasta to coat with the remained sauce in the skillet well. Add salt and black pepper to taste.
Put the pasta on each serving plate. Pour the remained sauce in the skillet over the pasta. Then put mahi mahi and mushrooms on the pasta. Sprinkle minced scallions on top.