Pan-Seared Citrus Mahi Mahi

Now that our Pastamore Citrus Balsamic Vinegar is back, it gives me an opportunity to roll out a bunch of recipes that I have had sitting around.  These first few recipes will be like shooting fish in a barrel, as citrus balsamic and seafood go together hand in hand.  The first few recipes will start out pretty easy, and will become more difficult over time.

Searing fish is a quick and easy way to get seafood into your diet.  A little bit of seasoning, a nice piece of fish, and a side dish or two and a delicious, easy meal has been made.  Always remember to not overcook fish as it will be dry and unpleasant to eat.

Ingredients:
4- Mahi mahi filets (1-1.5 lbs)
2 Tbsp - Pastamore Citrus Balsamic Vinegar
1 Tbsp - Vegetable or olive oil
To taste - salt and black pepper

Directions:
1.  Place the mahi mahi onto a large plate or into a large baking dish.  Drizzle the oil over the fish, and then roll the fish around until it is evenly coated in oil.  Season with salt and black pepper.

2.  Place a large fying pan on the stove over medium/medium-high heat.  Once the pan is hot, place the fish into the pan.  Cook until a nice sear has been reached on the first side and then turn the fish over.  Brush 1/2 tablespoon of Pastamore Citrus Balsamic Vinegar on the seared side of the fish filets.  Cook until the internal temperature reaches 145º F and remove from the heat.

3.  Plate the mahi mahi and drizzle with the remaining Pastamore Citrus Balsamic Vinegar.  Serve with asparagus, brocolli, or rice pilaf.