Pan-Seared Mahi Mahi with Sauteed White Beans and Spinach
Ingredients
- 3 oz. extra-virgin olive oil
- 2 5-ounce Mahi Mahi filets (Tilapia is a possible substitute)
- Sea salt
- Pepper
- 4 c. sweet green onion
- ¼ c. chicken or vegetable stock
- Handful of baby spinach
- 2 Tbsp. chopped garlic
- 6 oz beans (cannellini, great northern or garbanzo)
- 1 Tbsp. garlic
- 1 Tbsp. chopped shallots or sweet onion
- Tarragon or basil to flavor
Directions
Fish
- Preheat the oil in the pan until almost smoking.
- Flavor the fish with salt and pepper; lay the fish in the oil.
- Cook the fish 4 minutes on each side, jostling in the pan to keep from sticking.
White Bean Saute
- While the fish is cooking, sauté garlic till opaque, about 20 seconds (do not brown).
- Add beans and a small amount of salt and pepper; cook 1 minute (beans can be soaked overnight for softening).
- Add chicken stock to the pan; the fish should be nearly done and beginning to separate with a fork. Add a couple teaspoons more of chicken stock, then baby spinach.
Sweet Onion Relish
- 4 c. sweet yellow onion
- 2 Tbsp. apple cider vinegar
- 1 c. tomatoes, chopped
- 1 c. flat leaf parsley
Combine all ingredients.
Finished dish: Place fish atop bean sauté; add sweet onion relish atop fish. Enjoy!