Blackened Mahi Mahi over Wilted Greens

A balanced dish featuring perfectly blackened mahi mahi served atop a bed of tender wilted greens, finished with a bright and herbaceous citrus glaze. Photo by Cole LoCurto.

Serves 2

Ingredients

For the fish

2 (5-ounce) mahi mahi fillets, skin-on

2 teaspoons blackening seasoning

Olive oil, for searing

For the wilted greens

1 teaspoon butter

1 pinch crushed garlic

1 cup kale, roughly chopped

1 cup mustard greens, roughly chopped

1 cup spinach, roughly chopped

Kosher salt, to taste

Ground black pepper, to taste

For the citrus glaze

1 tablespoon butter

1 teaspoon honey

Juice of 1 orange

1 tablespoon lemon zest

Fresh herbs (such as parsley, thyme or basil), finely chopped

Instructions

To make fish: Generously coat the mahi mahi fillets with blackening seasoning. Heat a skillet over medium-high heat until it begins to smoke slightly. Add a few drops of olive oil, then place the fillets flesh-side down. Cook until the edges begin to firm, then flip to crisp the skin. Remove from heat once fully cooked and set aside.

To make wilted greens: In a clean skillet, melt butter over medium heat. Add crushed garlic and stir briefly until fragrant. Add kale, mustard greens and spinach. Toss gently until greens begin to sweat and soften. Season with kosher salt and ground black pepper. Remove from heat.

To make citrus glaze: In a small saucepan, melt butter over low heat. Stir in honey, orange juice and lemon zest. Simmer gently until the glaze is smooth and slightly thickened. Remove from heat and stir in freshly chopped herbs.

To serve: Arrange wilted greens in the center of a serving plate. Place blackened mahi mahi fillets on top at a slight angle. Drizzle citrus glaze over fish, and sprinkle herbs on top. Use remaining glaze to artistically circle the plate for visual appeal. Serve immediately.