Dill Flavored Mahi Mahi with a Bourbon-Balsamic Reduction


Pan Seared Mahi Mahi
Just the fish, Ma'am

8oz Mahi Mahi
1/2 cup Balsamic Vinegar
1 tbsp Tarragon
1 tsp olive oil
1/2 tsp minced garlic
1/4 cup bourbon
Salt and pepper to taste.

1. Mix Balsamic vinegar and Tarragon in an air tight container and shake. Let this sit for at least a day. Shake before using.

2. Sprinkle salt and pepper on fish to taste. Liberally shake on the dill. Cover this and let it sit in the fridge for a couple of hours.

3. Saute the garlic in olive oil, and then add the herbal vinegar. Heat to boiling, stir, and reduce heart to low/mediium, being careful that the mixture is still boiling, but not violently. When the mixture thickens, stir in the bourbon and reduce it until it is thick.

4. Sear the fish, cooking for four minutes on each side. Place on plate and drizzle the reduction. Add preferred sides, and enjoy!

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