Mahi Arugula Recipe

Prep fish

Pat mahi mahi fillets dry with paper towels. Brush both sides lightly with 2 tablespoons olive oil; season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let rest at room temperature for 10 minutes while you prepare other components.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Grill fillets flesh-side down first for 3–4 minutes until nicely charred and they release easily, then flip and grill 2–4 minutes more until internal temperature reaches 135–140°F for moist fish. Remove from heat and tent loosely with foil to rest for 3–4 minutes.

Reduce aromatics

In a small saucepan over medium heat, combine 1/2 cup dry white wine, 2 tablespoons white wine vinegar and the minced small shallot. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain (approximately 6–8 minutes).

Finish sauce

Lower heat to low. Whisk in 2 tablespoons heavy cream to add body. Remove pan from heat and very slowly whisk in the 4 tablespoons cold cubed butter, one cube at a time, allowing each to emulsify before adding the next. If the sauce is too cold to emulsify, return to very low heat and whisk constantly, but do not boil. Stir in 2 tablespoons fresh lemon juice, 1/4 teaspoon salt and 1/8 teaspoon white or black pepper. Taste and adjust seasoning. Keep warm (off direct heat) until ready to serve.

Sweat aromatics

Heat 2 tablespoons unsalted butter in a large skillet over medium heat. Add the minced small shallot and sauté 1–2 minutes until translucent. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant.

Cook vegetables

Add 3 cups corn kernels, 1/2 cup diced yellow bell pepper and 1/4 cup diced green pepper or jalapeño. Cook, stirring occasionally, 5–6 minutes until corn begins to brown lightly.

Season and simmer

Stir in 1/4 cup chicken or vegetable stock, 2 tablespoons half-and-half or cream, 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/8 teaspoon cayenne. Reduce heat to medium-low and simmer gently 3–4 minutes until liquid is slightly reduced and flavors meld. Taste and adjust seasoning. Remove from heat and stir in 1 tablespoon chopped parsley.

Make dressing

In a small bowl whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon honey, 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper until emulsified.

Toss salad

In a large bowl combine 4 cups baby arugula, 1 cup halved cherry tomatoes and 1/4 cup very thinly sliced red onion. Add the dressing and toss gently to coat. Taste and adjust seasoning.

Portion 1/4 of the corn maque choux onto each plate where the fish will sit. Place a grilled mahi fillet on top of the corn.

Spoon 2–3 tablespoons of the warm lemon beurre blanc over each fillet. Arrange a generous handful (about 1 cup) of dressed arugula salad on top of or alongside the fish as desired.

Garnish with the remaining parsley, a light drizzle of extra-virgin olive oil, and a lemon wedge. Serve immediately while fish and sauce are warm.