Roasted Garlic and Lemon Mahi-Mahi over Wilted Dandelion Greens
A quick and easy one-pot meal that does not sacrifice taste! This simple sauce is a perfect topping for any hearty fish and tangy greens!
The beauty of many personalities! Lemon is a really fun fruit to work with in the kitchen, because it has so many different profiles it takes on, depending on how it’s prepared. In this particular dish, I like adding slices early on in the cooking process, giving a bit of lemon flavor throughout the fish and greens, sweetened by the garlic and butter. To each their own, but these slices can be eaten with dinner to give a bit more lemon taste, or removed when serving. The pulp brings a great addition to top the fish! Save a few slices for a fresh squeeze towards the end to maintain that iconic lemon flavor if you’d like a bit more tartness to your meal!
A green with attitude! Dandelion greens are a quirky little green that people either run from or embrace. I’ll admit, I was a bit timid at first, spending the majority of my childhood believing they were either terrible weeds or absolutely the best find for making a gold crown! As spring unfolds, those early greens are so wonderful after a long few months of only snow and hearty kale to work with! When using these greens, I would compare them to an arugula-thin in texture, easy to incorporate in many dishes, naturally a bit of a bitter taste, and a strong flavor. In this dish, not wanting their flavor to take over completely, I used the acidity in the lemon to tame that flavor a lot, and I waited toward the end of cooking to add a bit more roasted garlic, giving that a center stage for flavor-delicious!
Looking for other ways to cook with your spring greens?! Check out some of these other great recipes:
Blackened Pork Loin with Dandelion Green Chimichurri
Ramp and Shiitake Mushroom Soup
Nettle Crepes with Goat Cheese, Shiitake Mushrooms and Mint
Mustard on Mustard Salad with Pickled Radish and Arugula
Swiss Chard Salad with Feta, Apple, Almonds, and a Lemon Vinaigrette
Creamed Radish Greens with Dijon Swiss Sauce
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Enjoy!
Roasted Garlic and Lemon Mahi-Mahi over Wilted Dandelion Greens
Equipment
- Skillet with lid
- Kitchen knife
Ingredients
- 2 fillets Mahi-Mahi
- 1 large Lemon
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 1/2 cup Stock
- 4 cloves Prepared Roasted Garlic Slice off top of bulb, drizzle with olive oil and wrap in tin foil. Bake at 350 for 40 minutes. Remove, cool, and use cloves for many dishes. Keep in fridge for up to 2 weeks.
- 1/2 tbsp Italian Seasoning
- 1 sprig Thyme
- Coarse Black Pepper and Salt to taste
Instructions
- In skillet, heat a small amount of oil and add fish. Season each side with Italian seasoning, salt and pepper. Sear each side until a nice brown has formed (don't worry about it cooking all the way through). Remove from heat and set aside.
- Add butter and olive oil to the skillet and scrape any remains from the fish. Turn heat a bit lower to avoid burning the butter.
- Slice lemon in thin slices and add about half of them to the butter and oil mixture along with half of the roasted garlic. Lightly stir to break up lemon and when warmed, add thyme.
- Gradually add in stock to create a thin sauce. Add fish back to the skillet and place lid on, allowing the fish to steam until cooked through.
- Clean dandelions well and add to the skillet around the fish. Add remaining lemons (save some for garnish if desired) and roasted garlic, and give just enough time for the leaves to absorb some liquid.
- Plate and serve with a lemon wedge. Enjoy!
Foraging for Dandelions - Goddess of Garlic
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