Recipe - Harveys Bistro Mahi-Mahi

1 One half pound MAHIMAHI; CUT INTO BITE
SIZE C
1 Dozen LARGE SCALLOPS

FLOUR FOR DUSTING
3 tablespoon BUTTer
3 tablespoon Olive oil
1 cup ZUCH; SLiced
1 cup Summer squash; SLIced
1 WHOLE RED PEPPER; JULIEnned
1 pound FUSILLI; COOKED ALDENTE
3 tablespoon BUTTer
3 tablespoon Olive oil
Salt and pepper; TO TAste
1 LIME; JUICED
3 tablespoon FRESH DILL; CHOpped

SAUCE
8 ounce DRY WHIte wine
2 LIMES
1 pound BUTTER; SOFTened

TO PREPARE SAUCE, PUT WHITE WINE IN SAUCEPAN, SQUEEZE IN JUICE OF 2 LIMES,
ADD JUICED LIMES TO PAN, AND SIMMER UNTIL 1/8 INCH OF LIQUID REMAINS.
rEMOVE LIMES AND DISCARD. rEMOVE PAN FROM HEAT. bEAT IN SOFT BUTTER, 1/4
STICK AT A TIME UNTIL ALL IS INCORPORATED. SET SAUCE ASIDE TO COOL. hEAT
OVEN TO 350F. LIGHTLY DUST MAHIMAHI AND SCALLOPS WITH FLOUR. SAUTE IN
BUTTER AND OLIVE OIL UNTIL LIGHTLY BROWNED. PLACE IN A HEATED OVEN FOR 5
MINUTES. iN 3 MORE TBLS OF BUTTER AND OLIVE OIL SAUTE ZUCHINNI,AND SQUASH
FOR 3 OR 4 MINUTES. SEASON WITH SALT AND PEPPER. STIR IN FUSSILLI AND RED
PEPPER STRIPS, SAUTE BRIEFLY, UNTIL PASTA IS WARM. REMOVE FISH FROM OVEN
AND SPRINKLE WITH JUICE OF ONE LIME. PLACE PASTA AND VEGETABLE MIX ON A
PLATTER, TOP WITH MAHIMAHI AND SCALLOPS. LADLE ON RESERVED SAUCE AND
GARNISH.

Recipe by: JOHN BARBARI

Posted to MCRecipe Digest V1 #788 by john barbari jbarbari@gdi.net on
Sep 18, 1997