Servings: 2 servings
Ingredients
- 6 scallions
- 1 teaspoon sesame oil
- 2 shallots finely minced
- 2 teaspoons fresh ginger finely minced
- 2 cups chicken stock
- 1 lb mahi-mahi fillet
- Salt and freshly ground black pepper
- pinch or two of cayenne optional
- 1 tablespoon cooking oil
- 1 tablespoon fresh lime juice
Instructions
- Trim the roots from the scallions. Reserve two of the scallions. Cut the white part off the remaining scallions and finely mince. Trim the green of any wilted leaves and slice into one-inch lengths.
- Place the sesame oil in a medium-sized saucepan along with the minced scallions, shallots, and ginger, cook over low heat until they soften but do not take on any color. Add the chicken stock and continue cooking over medium heat until the stock has reduced to two-thirds of a cup. Put in a measuring cup and puree with an immersion blender (it's ok if there are some tiny pieces). Set aside.
- While the stock is reducing, blanch the one-inch green part of the scallions for a few seconds in boiling salted water, drain and immediately place under cold water to cool. Mince the scallions to almost a paste. Set aside until ready to use.
- Preheat the oven to 350 degrees.
- Heat a nonstick skillet to very hot and briefly sear the 2 reserved scallions. Set aside. (Honestly, you can skip this part if you want, it's really just for presentation.)
- Season the fish with salt and pepper. Add the cooking oil to a nonstick skillet and sear the fish until you see a line of white about 1/6th up the side of the fish. Repeat with the other side. You want to see a nice colorful sear on each side. Transfer the fish to a baking pan and place in the oven. Depending on the thickness of the fish, it should take about 10-20 minutes. Mahi can sometimes be very thick. If it's only an inch thick 10 minutes should be enough.
- Return the pureed sauce back to the stovetop and bring to a boil. Remove from the heat and whisk in the green scallion puree. Add the lime juice, and season to taste with salt, pepper, and cayenne if you're using it. Mix well.
- Spoon the sauce on each plate, spreading it to cover the bottom of the plate. Top with a fish filet and place a seared scallion on the fish. Serve at once.
Notes
NYT Cooking
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