Roasted Garlic and Lemon Mahi-Mahi over Wilted Dandelion Greens
Dandelion has met its match with this tangy lemon and sweet roasted garlic sauce! Delicious over a hearty Mahi-Mahi!
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!