Stufing the fish with garlic infuses the fillets with flaor. Blanching the garlic mellows its pungency.
4 garlic cloves, thinly sliced
4 (6-ounce) mahimahi or other firm whitefish fillets
5 teaspoons butter, softened
1 1/2 tablespoons finely chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
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.
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