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Mahi Mahi with Garlic Fig Mustard Veloute Sauce

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Ingredients Method Notes

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

Method
 

Method for the Sauce
  1. Knead together 1 TBSP of room-temperature butter and 2 TBSP of flour
  2. Melt 1 TBSP of butter in sautee pan under medium heat
  3. Sautee shallots and garlic in pan for about 3-4 minutes, until soft.
  4. Add wine to pan and simmer until the liquid mostly evaporates
  5. Add broth to pan and bring to a simmer
  6. Add butter/flour mixture to the pan and whisk until fully combined
  7. Simmer for 5-10 minutes until thickened
  8. Whisk nutmeg, jam, and mustard into sauce
  9. Continue to whisk until ingredients are fully combined.
  10. Add salt and pepper to taste.
Method for the Mahi Mahi
  1. Bring skillet to medium heat
  2. Brush mahi mahi filets with olive oil and season with salt and pepper
  3. Add 2 TBSP olive oil to skillet.
  4. Once the oil shimmers, add the filets, skin side down, to the pan.
  5. Cook undisturbed for three minutes.
  6. Flip, and cook an additional three minutes.
  7. 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