Mahi Mahi With Braised Brussels Sprouts Food

SKILLET-BRAISED BRUSSELS SPROUTS

Steps:

• Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

MAHI MAHI WITH BRAISED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 300°F.
• For the brussels sprouts, melt 2 tablespoons of the butter over high heat in a large saute pan. Add the onion and garlic and cook for 1 minute. Add the brussels sprouts and toss to combine. Continue to cook over high heat until the sprouts begin to brown, about 5 minutes. Add the water and season generously with salt. Cover the pan and reduce the heat to medium.
• Gently sear the mahi mahi fillets, skin side down, in a small, dry ovenproof saute pan over medium heat until they just begin to color, about 5 minutes. Transfer the pan to the oven and bake until the fish is an even color throughout, about 8 minutes.
• For the flavored butter, mix the feta cheese with the remaining 4 tablespoons butter and the parsley. Mash with a fork to combine, breaking up the feta as much as possible. Set aside.
• When the mahi mahi is done, uncover the sprouts and turn the heat up to high. When the liquid remaining in the pan has reduced enough to just barely coat the sprouts, remove from the heat and toss with freshly ground black pepper.
• Arrange the fillets and brussels sprouts on a platter and put a dollop of the feta butter on each of the mahi mahi fillets. Serve family style.

SEARED MAHI MAHI WITH BRUSSELS SPROUTS, BACON AND APPLES

Steps:

• Cook bacon a large skillet until crisp. Remove from pan with a slotted spoon and set aside. Reserve half of the rendered fat and leave the other half in the pan.
• Add diced red onion to pan and sweat until translucent; approximately 5 minutes.
• Add sliced Brussels sprouts to onions and toss to combine. Cook for approximately 5 minutes and until Brussels sprouts have brightened in color.
• Add the apple cider, apple cider vinegar, and cooked bacon. Cook until most of the liquid has evaporated and the Brussels sprouts have become slightly tender.
• Add the diced apple and cook for just a few more minutes or until the apples have heated and softened but still retain most of their shape and texture.
• Season with kosher salt and freshly-cracked black pepper. Transfer to side dish and set aside. Return the pan to stove and increase the heat.
• While the pan preheats, season the Mahi Mahi loins with kosher salt and freshly-cracked black pepper.
• Once the pan has preheated, add the remaining bacon fat.
• At the first signs of smoke, carefully add the fish to the pan. Cook, without disturbing the fish, for approximately 5-7 minutes or until you can see browning on the edges of the fish.
• Carefully turn the fish over and cook for another 1-2 minutes.