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Mahi Mahi with Garlic Fig Mustard Veloute Sauce

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Ingredients
  

  • two filets of mahi mahi
  • 2 TBSP olive oil
  • 2 TBSP of butter divided
  • 2 TBSP of flour
  • 1 C chicken broth
  • 2 TBSP white wine
  • one shallot diced
  • two cloves garlic diced
  • dash of nutmeg
  • 1 TBSP of fig jam
  • 1 TBSP of stone ground mustard
  • salt and pepper to taste

Instructions
 

Method for the Sauce

  • Knead together 1 TBSP of room-temperature butter and 2 TBSP of flour
  • Melt 1 TBSP of butter in sautee pan under medium heat
  • Sautee shallots and garlic in pan for about 3-4 minutes, until soft.
  • Add wine to pan and simmer until the liquid mostly evaporates
  • Add broth to pan and bring to a simmer
  • Add butter/flour mixture to the pan and whisk until fully combined
  • Simmer for 5-10 minutes until thickened
  • Whisk nutmeg, jam, and mustard into sauce
  • Continue to whisk until ingredients are fully combined.
  • Add salt and pepper to taste.

Method for the Mahi Mahi

  • Bring skillet to medium heat
  • Brush mahi mahi filets with olive oil and season with salt and pepper
  • Add 2 TBSP olive oil to skillet.
  • Once the oil shimmers, add the filets, skin side down, to the pan.
  • Cook undisturbed for three minutes.
  • Flip, and cook an additional three minutes.
  • Place a swirl of sauce on the plate, add the fish, then top with a generous helping of the sauce.  Suggested vegetables are roasted baby bok choi or roasted Brussels sprouts.  The sauce is good with either choice.

Notes