Mahi Mahi with Artichoke and Sun-dried Tomato Topping

Ingredients:

• 4 oz sun-dried tomatoes, roughly chopped

• 1/4 cup butter

• 2 Tbsp shallot, diced

• 1 Garlic bulb

• 1 cup Dry White Wine

• 1 Tbsp Lemon Juice

• 1 can Quartered Artichoke Hearts, roughly chopped

• 1/2 cup Flour

• 4 Mahi Mahi Filets

• Olive Oil

• Salt and Pepper

Instructions:

1. Roast Garlic: Preheat oven to 400 degrees. Cut top 1/2” off garlic bulb and drizzle olive oil over exposed cloves. Wrap in aluminum foil and cook for 45-50 minutes. Once cool, squeeze cloves out and set aside for later.

2. Once garlic is done roasting, heat butter in a saucepan over medium heat until melted.

3. Add shallot and cook, stirring occasionally, for 5 minutes or until softened.

4. Add lemon juice and wine and cook, stirring occasionally, for 20-30 minutes until reduced by roughly 1/2.

5. Add sun-dried tomatoes and artichokes and stir to combine. Cook for 8-10 minutes.

6. Add 4-5 cloves of the roasted garlic and stir to combine.

7. Cover and remove from heat.

8. Coat fish with flour and sprinkle with salt and pepper on both sides.

9. Heat a drizzle of olive oil in a skillet until hot.

10. Add fish, cook 4-5 minutes per side until cooked through.

11. Serve fish with artichoke tomato topping.

The star of this dish is the topping! It can be used on really any white meat, such as chicken, pork, or other fish!