Makes 4 servings. Difficulty
For the Chive Sour Cream Sauce: 1/2 cup sour cream 2 Tablespoons water 1 Tablespoon fresh lemon juice 1/3 cup fresh chives Salt and freshly ground black pepper to taste
For the fish: 1-1/2 lbs. mahi mahi 1 Tablespoon vegetable oil 1 lemon cut into wedges Salt and freshly ground black pepper
In a food processor, puree the sour cream, water, lemon juice and fresh chives until smooth and pale green. Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.
Preheat the oven to 450°F. Season the fish with salt and freshly ground black pepper.
Heat the oil in a 12 inch non-stick oven safe skillet over high heat. When the pan is hot add the fish; sear on both sides, about 2-3 minutes total or until crisped and browned on both sides. Transfer the fish to a shallow baking pan.
Roast the fish, uncovered, for 5 minutes or until just cooked through.
Spoon about 3-4 tablespoons of the chive sour cream sauce onto the center of a dinner plate and top with fish. Garnish with lemon wedges and fresh chives (optional).
This dish goes wonderfully with the Spicy Potatoes & Zucchini.