Mahi Mahi with Shallot-Mustard Sauce

Ingredients:

•  4 (1/4 lb.) mahi mahi filets
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 + 1/8 tsp ground black pepper
• 2 tsp oilive oil
• 2 shallots finely chopped
• 1/4 cup dry white wine
• 1/2 cup bottled clam juice
• 2 tbsp coarse-grained Dijon mustard

Makes 4 Servings

1. Sprinkle the mahimahi fillets with the thyme, salt and 1/4 tsp of the pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the mahimahi and cook until just opaque in the center, about 3 minutes on each side. Transfer to a plate and keep warm.
2. Add the shallots to the skillet and cook, stirring, until softened, about 5 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Whisk in the clam juice, mustard and the remaining 1/8 tsp pepper; bring to a simmer and cook about 1 minute. Serve with Mahi Mahi.

WW Points Value: 3 per Serving (1 fillet and generous 2 tbsp sauce)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. You can use any white fish with this recipe and it's just as delicious. If you don't like the taste of clams, don't worry. Clam juice don't have a strong taste in this dish but the white wine adds a nice scent and flavor to the dish. Make sure to use REALLY cheap white wine. You know, the kind you find at Trader Joe's.