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- Hey y'all, I'm Jamie Dean.
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I'm back here in mama's kitchen,
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sharing simple, delicious recipes with you.
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Today we're doing something
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I don't really cook a whole lot...fish!
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I'm doing a zesty butter sauce over grilled mahi mahi.
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Uh, Michael was just asking me, he has some trout,
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if I would like some of the trout that he has.
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I'm not a big saltwater or freshwater fish person.
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I don't know, it's weird.
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I like fish, but I don't like fish,
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but if I cook fish, I like fish.
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That's what I should say.
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So today I'm sharing a really delicious recipe with you
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and a lot of the flavor is gonna come from the fish,
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but this sauce is gonna help it along too.
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So I've got my pan warm.
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We've got our butter going in.
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I've got lemon juice, you cannot have fish without lemon.
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We've got some pepper.
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I've got some fresh garlic
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Some seasoning salt rather than regular salt today.
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And this is where a lot of the flavor's gonna come from.
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I've got some fresh chopped basil.
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So the zesty basil lemon sauce is really
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what's gonna help set our fish apart.
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So I'm gonna take care and not scorch this,
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I've got it just on really low heat.
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I want my garlic to cook a little bit.
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The heat's gonna bring out a lot
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of the flavor from our basil
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and y'all know what butter does to not only fish
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but everything else is good.
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Seasoning salt is a little bit different.
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It's got a different flavor, flavor profile for us
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but really the fresh herbs with the lemon juice
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are gonna be the primary flavors
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that we're gonna be eating on our fish.
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Now, while this is going a little bit
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I've got three tablespoons of olive oil
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in this pan that I've been heating up.
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So it's ready to go for us.
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We've got our fish filets that I've already seasoned.
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These have got salt and pepper on 'em.
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And I'm just gonna sear these
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for just a few minutes on each side.
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That we're just hot enough to get going here.
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A mistake that a lot of people make with fish
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Now, everybody out there's had their fair share of sushi.
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you don't even have to cook some fish to eat it
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but every fish that you cook probably needs to cook
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a little bit less than you think it does.
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'Cause food continues to cook once you take it off
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just like your steaks or burgers, fish is exactly the same.
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The heat is gonna continue to cook.
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So I'm gonna keep a close eye on these.
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This is about three minutes here.
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We've got our sauce really going good here
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and of course if you want to,
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link into the description below,
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that's where you can get the full recipe.
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We're gonna take two second break here,
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let this butter melt down and then we'll flip.
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We'll flip our fish over.
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See y'all back here in a second.
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Okay y'all you see like right here on the edge
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you can see that this is starting to cook up.
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That's the way that if you're gonna flip something,
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keep an eye on the sides,
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and once this starts to kinda cook up a little bit,
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you know that you're good to flip over.
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Could have left this one more second longer,
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I kinda like that brown marking on it
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but it is what it is.
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We're gon' cover it with zesty basil butter sauce anyway.
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These filets are perfect.
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And th- this only takes about three minutes on each side.
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So while we finish this, I wanna remind y'all
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be sure and subscribe to mom's YouTube channel
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where you can find all of these delicious recipes.
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and we're gonna be doing 'em for years to come.
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So mom's YouTube channel is always gonna be a great resource
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for y'all for simple, delicious recipes
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that you share with your family.
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Now gimme about two minutes
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and we're gonna finish this fish off when we come back.
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Okay y'all, it's time to eat.
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Did you know that fish is brain food?
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Maybe I should eat all three of these myself.
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I'm gonna turn this off.
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What I really love about this mahi too
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is that it doesn't have a very strong fish odor.
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I guess is one of the challenges
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that I have to overcome when I'm doing fish.
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I like fish that tastes like chicken.
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now that we've got our - look how beautiful that is.
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We've got our zesty lemon basil sauce here
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and I'm gonna spoon over.
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Mm! Really, really, really pretty.
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I've got a little bit of fresh greens here.
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If you have some fresh basil
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that would be nice on the plate too.
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I'm using a little bit of parsley
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and I've got little piece of lemon
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and I'm gonna squeeze right on top of that.
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And so that's it y'all, the only thing missing is my lips.
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Thanks for tuning in today,
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I'll see y'all around the kitchen.
