Garlic-Studded Mahimahi with Sage Butter
Stufing the fish with garlic infuses the fillets with flaor. Blanching the garlic mellows its pungency.
Recipe by Cooking Light March 2003
Stufing the fish with garlic infuses the fillets with flaor. Blanching the garlic mellows its pungency.
This is delicious and so easy to make! This dish has become a regular at my house!
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