Mahi Mahi with Artichokes and Sun-Dried Tomatoes

Step 1
Make sauce: Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.

Step 2
Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Simmer, stirring occasionally, until liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.

Step 3
Stir tomatoes and artichoke hearts into reduced sauce; cook until warmed through, 2 to 3 minutes more. Remove the skillet from heat, add cold butter pieces, and swirl the skillet off heat until butter melts and emulsifies into sauce. Cover and keep warm.

Step 4
Make fish: Stir flour and seasoned salt together in a wide, shallow bowl. Dredge mahi-mahi fillets in flour mixture to coat.

Step 5
Heat olive oil in a separate skillet over medium heat. Fry mahi-mahi in hot oil until fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi-mahi to a platter; top with sauce.