Friday, March 21, 2008
Blackened Mahi Mahi w/ Lemon Dill Sauce
3-oz fillet of mahi-mahi

To taste:
cayenne pepper
garlic powder

Coat the fish fillet with the spice mixture. In a skillet, heat 1 tsp ICBINB or other trans-fat free margarine ~ add fillet and cook both sides to desired tenderness. I usually finish with a few squirts of the ICBINB spray, but that is completely up to you. Top w/ lemon-dill sauce.

Lemon-dill sauce:
2 T mayonnaise (or light mayo, if preferred)
1 T lemon juice
dried dill weed, to taste

Mix ingredients and place on top of the mahi-mahi.

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