Chipotle Lime Butter with Baked Mahi Mahi

Last summer, I bought dried chipotle peppers at a farmers market outside of Danbury, Connecticut. Since then, I’ve been looking for ways to incorporate them into dishes. My girls and I aren’t fans of spicy foods, while the boys would be willing to drink a cup of tobasco sauce on a dare! I felt that the dried chipotles were a good compromise between our two tastes. When I added one to a dish, the chipotle provided a rich, smokey flavor that had a subtle spice.

Chipotle Lime Butter with Baked Mahi MahiChipotle Lime Butter with Baked Mahi Mahi

Enhancing the flavor of the butter allows me to use it in many different ways. At the beginning of the week I made this butter for the mahi mahi. Later in the week, I used it to boost the flavor of corn. Points for flexibility! The recipe itself is flexible. Add more or less chipotles based on your love of heat. The lime and salt components can also be adjusted based on your appreciation for sour and salty things!

Enjoy!

Remove the seeds from your chipotle pepper. Chop the chipotle into very fine pieces.

Remove the seeds from your chipotle pepper. Chop the chipotle into very fine pieces.

In a small bowl combine all of the ingredients for the butter.

In a small bowl combine all of the ingredients for the butter.

Use a fork to mash it all together.

Use a fork to mash it all together.

Chipotle Lime Butter with Baked Mahi Mahi

Chipotle Lime Butter with Baked Mahi Mahi

Chipotle Lime Butter with Baked Mahi Mahi

Makes 8-one ounce servings of Chipotle Lime Butter

Makes 4 Mahi Mahi entrees
.

Ingredients

1 stick unsalted butter, room temperature
zest from 1 lime
juice from 1/2 lime
1 dried chipotle pepper, seeds removed and finely chopped
1 teaspoon kosher salt
4 mahi mahi fillets (about 1/2 pound each)
olive oil
kosher salt
freshly ground pepper 
Parsley for garnish-Optional

Directions

Preheat oven to 400 degrees, with the rack positioned in the middle.
1. In a bowl, combine the butter, lime zest, lime juice, chopped chipotle and teaspoon of kosher salt. Mix to combine. Refrigerate in an air tight container. The butter can be made up to a week ahead.
2. Lightly oil, salt and pepper the mahi mahi on both sides.
3. Place on a foil-lined (for easier cleanup) baking sheet. Bake for 15-20 minutes, depending on the thickness of your fillets. Don’t overcook!
4. Plate immediately and top with 1/8 of the butter mixture (1 tablespoon). Distribute melted butter evenly over entire fillet.
.
Eat, Drink & Be Yummy!
.
Advertisements

2 thoughts on “Chipotle Lime Butter with Baked Mahi Mahi

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s