Harveys Bistro Mahi-Mahi
| Yield: | 5 Servings |
| Categories: |
| 1 1/2 | lb | MAHI-MAHI; CUT INTO BITE SIZE C |
| 1 | Dozen LARGE SCALLOPS | |
| FLOUR FOR DUSTING | ||
| 3 | tb | BUTTer |
| 3 | tb | Olive oil |
| 1 | c | ZUCH; SLiced |
| 1 | c | Summer squash; SLIced |
| 1 | WHOLE RED PEPPER; JULIEnned | |
| 1 | lb | FUSILLI; COOKED ALDENTE |
| 3 | tb | BUTTer |
| 3 | tb | Olive oil |
| Salt and pepper; TO TAste | ||
| 1 | LIME; JUICED | |
| 3 | tb | FRESH DILL; CHOpped |
| SAUCE | ||
| 8 | oz | DRY WHIte wine |
| 2 | LIMES | |
| 1 | lb | BUTTER; SOFTened |
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