Mahi Mahi with Sundried tomatoes and Artichoke Hearts

I love Mahi Mahi, a tender but firm fish that lends itself to many great flavors.  I buy the Costco frozen individually wrapped fillets and have on hand in for a quick and healthy weekday dinner.  This recipe would also be great for entertaining the weekend too, as it's got a special feel about the dish.

I found the  original idea on All Recipes when I Googled Mahi Mahi and artichoke hearts.  While the idea was great, there were some very strange proportions that needed some help.  You'll be happy to know I cut down on the fat by reducing the butter, also, the garlic was way over the top with 1/4 cup!  I also added capers and eliminated the extra salt as the capers and artichokes are salty enough to flavor the whole dish.

I intend to make this one again and again, it was delicious.We served it with zucchini "noodles" but real noodles, or even rice would be nice with the sauce.

Serves 2
Ingredients
Sauce: 

2 Tbsp butter
2 Tbsp finely chopped shallot, or onion
2-3 cloves finely chopped garlic 
3 Tbsp lemon juice 
1/3 cup dry white wine
3 Tbsp chopped sun-dried tomatoes
1/4 cup artichoke hearts, drained and chopped  
1 Tbsp capers (optional)
2 Tbsp cold butter, cut into pieces  
Salt & pepper to taste (at the end)

Fish: 
 1/4 cup all-purpose flour, or as needed 
 2 (6- 8 ounce) fillets mahi mahi fillets
1 Tbsp olive oil  

Dredge mahi mahi fillets in flour,  ensure they are fully covered but tap to remove excess flour
Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter and tent with foil to keep warm.
While the fish cooks, make the sauce.

Melt 2 Tbsp butter in a large skillet over medium heat. Cook and stir shallot (or onion) and garlic in butter until soft and fragrant, about 5 minutes.
Pour lemon juice and white wine into the skillet. Simmer the liquid a for about 3-4 minutes.

Stir tomatoes, capers & artichoke hearts into the sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces and parsley, and swirl skillet off heat until the butter melts and emulsifies into the sauce. 

Add the parsley, and top the fried fish with sauce and serve at once.

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