0:00
We're serving up mahi-mahi
0:02
with a zesty basil butter sauce,
0:05
- Beautiful mahi-mahi.
0:08
I'm gonna spray your grill, son.
0:11
I got four gorgeous mahi-mahi steaks here.
0:13
They're about six ounces apiece.
0:16
- And we're gonna do them
0:17
with a really nice zesty basil butter.
0:19
And the only thing I do to mine
0:20
is just rub a little olive oil on it,
0:22
little salt, pepper and garlic powder.
0:24
And that's really all you need for a good piece of fish.
0:27
- While Bobby is oiling our fish, y'all,
0:30
I'm gonna be making this butter.
0:32
Its' a zesty basil butter.
0:35
And, you know, it just depends on
0:37
how many people you're feeding
0:39
as to how much butter you wanna mix up.
0:42
- Or to who's making it. (laughing)
0:44
- Or who's eating it.
0:45
But anyway, I'm throwing probably three,
0:48
about three tablespoons in there son.
0:53
- Of softened butter.
0:54
Now, I'm gonna take one fat garlic clove.
0:58
I wanna really mince it up fine
1:00
so that that garlic flavor
1:01
will get right in that butter like immediately.
1:04
- Little bit of salt and pepper.
1:06
All right, son, you know what I'm gonna do for you.
1:10
- I think I'm, if you pass me that olive oil,
1:14
I'm just gonna go with a little bit more on it.
1:19
- Just to juice that fish up.
1:23
I'm gonna put about a teaspoon and a half of lemon juice.
1:26
And I'm just gonna squirt that in our butter.
1:28
This lemon feels a little (indistinct).
1:35
- Give me that please.
1:44
All right, son, just chop me up
1:45
about a tablespoon and a half of that,
1:47
- Will you put a little salt and pepper
1:48
please on the other side of that fish?
1:52
You know, the wonderful thing about being in the kitchen
1:56
is don't sweat the small stuff.
1:58
You know everything can be fixed.
2:01
It's more about the fact that I'm in here with my child,
2:06
having a wonderful time.
2:08
The food is just kind
2:10
of the vehicle that got us here,
2:11
you know what I mean?
2:12
- You want a tablespoon?
2:13
- About a tablespoon and a half of fresh basil.
2:16
And, son, I'm gonna put just a wee little bit
2:20
of salt and pepper to our butter.
2:22
- [Bobby] There you go.
2:23
- We're taking it easy with seafood today, aren't we?
2:25
- It doesn't get much easier than this.
2:29
- [Bobby] I think that the fish is ready.
2:31
- [Paula] Yeah, I mean it doesn't take long.
2:36
- All right now here comes the good part.
2:37
Bring that platter over here so I can reach it, Bobby.
2:45
- Oh that looks and smells so good.
2:49
I'm just gonna put a little basil on it.
2:50
Little twist of lemon.
2:52
- [Bobby] You ready to fix a plate?
2:54
- I am so daggum ready.
2:56
- [Bobby] You want me to bring the fish?
2:59
- Put it right there.
3:01
And I'm gonna dip us up some cous cous if I may.
3:09
- You cook the fish perfectly.
3:11
You see how you can still see that it's moist?
3:15
It's like a really nice perfect medium.
3:16
- Right on the money.
3:17
How about a little crusty bread?
3:20
You mind if I go ahead and try this?
3:21
- [Paula] You dig in.
3:23
Is it like wonderful?
3:24
- [Bobby] The zesty basil butter is what makes it.
3:26
- [Paula] Look at here.
3:27
- It's all about balance.
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You know, the only flavors I'm getting
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is like garlic and butter.
3:35
- Those are good flavors to get.
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- And a little basil.
3:39
Bobby, you know, you've been talking about balance
3:41
- We gonna balance it out?
3:42
- Yeah, we're gonna balance it out.
3:44
- What are we balancing it as?
3:45
- We gonna even the playing field.
3:48
- Maybe Sam'll stop by.
3:53
Hey, y'all, it's Paula Deen.
3:55
Now, if you enjoyed this video, be sure to like it
3:59
and click the subscribe button as well as the notification
4:02
and bail to be alerted when I post a video.
4:06
Love and Best Dishes Y'all.
