Pan Seared Mahi Mahi

Mahi Mahi:
4 Mahi Mahi fillets (6 ounces each) – can’t find Mahi Mahi? Substitute for Halibut or Haddock! (Tilapia and Sea Bass will also be good alternatives)
2 Tbsp Butter ‘Taste’ Olive Oil
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper to taste

Pineapple Balsamic Reduction:
1 cup Pineapple White Balsamic Vinegar
2 Tbsp honey
1 Tbsp Butter ‘Taste’ Olive Oil

Preheat oven to 400°F (200°C).

Season the Mahi Mahi fillets with salt, pepper, and thyme.

Heat the Butter Olive Oil in an oven-safe skillet over medium-high heat. Sear the Mahi Mahi fillets for 2-3 minutes on each side or until golden brown.

Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the Mahi Mahi is cooked through.

While the Mahi Mahi is baking, prepare the Pineapple Balsamic Reduction. In a small saucepan combine the Pineapple Balsamic, honey, and Butter Olive Oil. Bring the mixture to a simmer over medium heat and cook until reduced and syrupy, stirring occasionally.

Remove the Mahi Mahi from the oven and brush with the Pineapple Balsamic Reduction.

Serve the Mahi Mahi immediately, garnished with fresh pineapple wedges and microgreens if desired.