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!
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!