Fish for Dinner: Mahi-Mahi with Smashed White Beans and Sage

Mahi-Mahi with Smashed White Beans and Sage. Easy and delicious: my two favorite things!

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

​The Occasion: Nice enough to serve for dinner with company, but easy enough to assemble quickly for a weeknight supper with the family.

The Recipe: This tasty recipe for Mahi-Mahi with Smashed White Beans and Sage comes from Bon Appetit, a mainstay for home cooks and avid eaters everywhere. I never worry about the accuracy or quality of the recipes I find on their site. Recommended!

The Playlist: OMG the sexist statements from The Man in Black in this song are almost too much for me, but I confess to having a soft spot in my cold dark heart when it comes to Johnny Cash. Plus … beans! It’s thematically correct for pairing with this recipe. 

What Makes This Dish Special: For me, it’s all about the white bean mash. It had never occurred to me to substitute beans for mashed potatoes or a cooked grain as the go-with for fresh fish. What a revelation! Plus there’s a little heat in the beans, a welcome spark to snare your full attention. Click on the photos to enlarge them and read the captions.

The Verdict: I love the citrus-herb topping for the fish, it makes a nice crust when the fish is pan-seared. You can swap other types of firm, meaty fish if preferred: swordfish, ono, bluefish, or salmon. This recipe has already been requested to make a repeat appearance on the dinner table sometime soon. Give it a try and see for yourself how you like Mahi-Mahi with Smashed White Beans and Sage. 

Print The Recipe- Mahi-Mahi with Smashed White Beans and Sage
File Size:	599 kb
File Type:	pdf

Download File

---

Mahi-Mahi with Smashed White Beans and Sage
Recipe source: Bon Appetit
 
INGREDIENTS:

• ½ teaspoon finely chopped rosemary
• Kosher salt and freshly ground pepper
• ½ teaspoon finely grated orange zest
• 1¼ pounds skinless mahi-mahi fillets, divided into five portions (ono, albacore, and swordfish are all good substitutes)
• 4 tablespoons olive oil, divided
• 1 garlic clove, finely chopped
• 1½ teaspoons finely chopped sage leaves
• 1 small chile de árbol or ½ teaspoon crushed red pepper flakes
• 2 15-ounce cans cannellini beans, rinsed
• ½ cup homemade chicken stock or low-sodium chicken broth
• 1 tablespoon fresh lemon juice, plus 1 teaspoon finely grated lemon zest
• Lemon wedges (for serving)

DIRECTIONS:

• Mix together rosemary, 1 teaspoon salt, 1/8 teaspoon black pepper, and orange zest. Sprinkle onto mahi-mahi and let stand at least 10 minutes and up to 30 minutes before cooking.
• In a large skillet, heat 2 tablespoons oil over medium heat. Add garlic, sage, and chile and cook until fragrant, about 1 minute.
• Add beans and season with salt and pepper. Cook, stirring and smashing some of the beans with a spoon or spatula as they cook until slightly thickened, about 4 minutes.
• Add stock and continue to mash to a thick purée (beans should retain some shape and texture).
• Turn off heat and stir in lemon juice and zest and 1 tablespoon oil; season with salt and pepper. Transfer beans to a bowl and cover to keep warm.
• Wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Blot fish dry with paper towels and add to skillet.
• Cook until fish is browned on both sides and just opaque at the center, 5–8 minutes.
• Serve fish with beans and lemon wedges.