This recipe came from my sister-in-law, Jen, who is a personal Chef. It was absolutely delicious!! The ragout was a perfect compliment to the fish. We didn't end up having extra ragout, but Jen recommended eating it with over-easy eggs for breakfast - I might have to make it just for that! :-) It was so good!!
To Cook Mahi Mahi (2 portions):
- salt and pepper fish filets (optional to add Cajun seasoning)
- heat oil in pan and cook fish for 2-3 minutes per side (or until light and flakey)
Ragout:
- 1Shallot minced, or 1/2 onion minced
- 2 cloves of garlic
- 1 bunch of kale
- 1/4 c wine(sauvignon blanc or pinot grigio-not chardonnay) or stock with a squirt of lemon juice
- 1/2 container cherry tomatoes (halved)
- 1 can (15 oz or so) white or cannellini beans, drained and rinsed
- Cook fish as instructed above - remove from heat and cover (set aside)
- Take the center rib out of the kale, you can pull it or cut it. Then tear or chop leaves into smaller pieces
- Heat oil in a sauté pan. Sauté the shallot/onion for a minute until it turns translucent, then add garlic.
- Add kale to pan and sauté until it wilts. After about 3 minutes or so, add the wine/stock and continue to cook stirring occasionally. You want to simmer this until the wine is reduced. This will take a bit-maybe 10 minutes total from the time you added the kale. Test to make sure the kale is at the tenderness you would like.
- Add the cherry tomatoes and beans and toss until heated through.
- Serve ragout with the fish (I recommend plating the ragout underneath the fish)
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