Garlic-Studded Mahimahi with Sage Butter

Cooking Light
Stufing the fish with garlic infuses the fillets with flaor. Blanching the garlic mellows its pungency.
4 servings (serving size: 1 fillet)


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4 garlic cloves, thinly sliced
4 (6-ounce) mahimahi or other firm whitefish fillets
Cooking spray
5 teaspoons butter, softened
1 1/2 tablespoons finely chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Preheat oven to 475°.

Place garlic in a small saucepan, and cover with water. Bring to a boil; remove from heat. Drain and cool slightly. Make several small slits on outside of fillets; stuff with garlic. Place fillets on a broiler pan coated with cooking spray.

Combine butter, sage, salt, and pepper; spread evenly over fillets. Bake at 475° for 13 minutes or until fish flakes easily when tested with a fork.

Created date

March 2003

Nutritional Information

Calories 193
Caloriesfromfat 28 %
Fat 6 g
Satfat 3.3 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 31.8 g
Carbohydrate 1.2 g
Fiber 0.1 g
Cholesterol 137 mg
Iron 2 mg
Sodium 492 mg
Calcium 38 mg