By: Corine's Cuisine
- Four 6-oz mahi-mahi filets (not steaks, skin on or off)
- Two lemons, one sliced very thin, the other cut into wedges
- Olive oil
- Salt and pepper
- Corine's Cuisine Sauce 23 or Sauce 10
- Preheat the broiler on its highest setting. Position the oven rack 4 or 5 inches below the element or flame.
- In a oven-proof casserole, pour one tablespoon olive oil. Place the mahi-mahi filets in the skillet (skin down if the skin is left on). Season the mahi-mahi with salt and pepper, and drizzle a thin line of Sauce 23 or Sauce 10 down the center-line of each filet. Place a paper-thin slice of lemon on top of each filet and drizzle each filet lightly with olive oil. Place under the broiler for 7 to 10 minutes, depending on the thickness of the filets. Mahi-mahi is done when it flakes easily with a fork and is opaque throughout.
- The filets may be brought to the table in the casserole or plated in the kitchen. On the plate, garnish each with a lemon wedge and serve with steamed string beans and a Belgian-style “stoemp” of potatoes mashed with broccoli.