Seared Mahi Mahi with Leek and Garlic Scape Butter Sauce

This meal is as decadent as it is easy! Slow cooked leeks and garlic scapes absorb that butter sauce and make the perfect topping!

Patience is a virtue. The leek can be a beautiful vegetable, especially when treated to the ultimate spa treatment and pampered well! For this dish, very similar to a risotto, I used the technique of slowly infusing both the leek and garlic scapes in butter and stock, allowing them to reduce before adding a hint of lemon. Throughout this process, the vegetables take on those sweet flavors, really bringing out their natural tenderness. The result is a perfect buttery sauce for these mahi mahi filets!

Knowing the balance. Sometimes, despite the best of intentions, too much of a good thing can actually ruin a great thing. In this example, the leek and garlic scapes came to party-let them shine! The time and effort put into infusing these babies into the buttery star they are should not be muted by competing flavors. For that reason, I kept the fish seasoned in a simple salt and pepper, and paired with cauliflower rice and asparagus (stay neutral-butter and salt). By using minimal seasoning elsewhere on the plate, the sauce gets the chance to carry over to the other sides, and really stand out, making the whole dish that much more cohesive!

Swimming in garlic scapes and leeks? Check out some of these other ways to use them:

Grilled Chicken Thighs with Smoky Charred Leek Sauce

Stuffed Salmon with Olive and Garlic Scape Tapenade

Creamed Turnip and Leek Soup

Garlic Scape and Shallot Vinaigrette

Roasted Winter Vegetables with a Spicy Soy Balsamic Glaze

Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!

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Seared Mahi Mahi with Leek and Garlic Scape Butter Sauce

Hannah

This meal is as decadent as it is easy! Slow cooked leeks and garlic scapes absorb that butter sauce and make the perfect topping!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine French, Italian, Mediterranean

Servings 2

Equipment

• 2 Skillets
• Kitchen knife

Ingredients

  

• 2 filets Mahi Mahi
• 2 tsp Olive Oil
• Salt and Pepper
• 2-4 stalks Leeks size dependent (about 2" diameter)
• 4 stalks Garlic Scapes
• 1 clove Garlic
• 4 tbsp Butter
• 2 tbsp Olive Oil
• 2 sprigs Parsely
• 1/2 squeezed Lemon
• 1 medium Shallot
• 1 cup Stock

Instructions

 

• Heat oil and about a tbsp of butter in a skillet. Add minced garlic and chopped shallots to give just a bit of fragrance.
• Cut your leeks and garlic scapes into small pieces, about 1/4", and add to skillet. Stir well to combine.
• Add a bit more butter to absorb, and turning heat lower, pour in about a third of the stock. Using a technique similar to a risotto, slowly add a little more butter and stock as the liquid reduces, infusing the vegetables with this flavor.
• As the last of the liquids start to dissolve, heat the second skillet and add a little olive oil. Sear your mahi mahi, seasoning with a bit of salt and pepper.
• Just before serving, squeeze in lemon and chop fresh parsley to the leek sauce, and adjust salt and pepper to taste.
• Serve mahi mahi topped generously with the leek and garlic scape sauce. Garnish with additional fresh parsley. Enjoy!

  Great served over cauliflower rice and asparagus!

Keyword Easy, Fresh, Garlic Scapes, Healthy, Keto, Leeks, Low-carb, Mahi-Mahi, Quick