The flavors in this dish simply explode in your mouth! It really is a very simple dish to make and will make you the STAR chef of the night. Seafood dishes and Habacado Hot Sauce are a match made in heaven. I’m confident this dish will quickly become one of your favorites and will please any friend, family member, or guest you have the opportunity to cook for.
Ingredients
For 2 Servings
For Mahi Mahi:
- 2 (4-6)oz Mahi Mahi Filets
- 2 cups Brussel Sprouts
- 3 ½ tbs olive oil
- 6 cherry tomatoes
- 2 tbs ground pepper
- 2 tsp salt
- 1 ½ tbs honey
- 3 slices thick cut bacon
For Pickled Carrots:
- 1 large carrot
- 1 scallion
- 1 Cup Water
- 1 Cup White Vinegar
- 2 tbs salt
- 2 tbs sugar
Instructions
Step 1: Prepare Pickled Carrots
First, dice the carrots and onions into small sticks about ½ long. We're not looking for perfection here, but thinner slices are better. Place in a medium sized bowl.
Add the water, vinegar, salt, and sugar to a small sauce pan and bring to a boil. Once boiling, pour the boiling mixture over top of the carrots and onions. Let it sit for about 15 minutes then place in the fridge. Allow it to cool for an hour or so.
Step 2: Prep (Continued)
Once the pickled mixture has cooled, prepare the remaining items.
First, prepare the Mahi Mahi by patting dry with a paper towel and the seasoning with cracked black pepper and salt.
Next wash and dry the Brussel Sprouts, removing any outer leaves as necessary. Slice the brussel sprout in half. Lightly Toss the brussel sprouts in 1 tbs of olive oil and a pinch of salt and pepper.
Roughly chop the bacon slices into about ½ inch slices. Cook the bacon in a small frying pan until almost crispy. Remove from the pan and transfer to a plate with a paper towel to drain any grease.
Step 3: Prepare Brussel Sprouts and the Mahi Mahi
In a medium pan, add ½ tbs olive oil and allow for it to heat up over medium high heat. Add the brussel sprouts to the pan. Allow them to cook for about 10 minutes, stirring occasionally. Once the brussel sprouts begin to slightly char, add the honey and lightly toss. Continue cooking for a few minutes then add the cooked bacon in, and continue tossing occasionally.
While the brussel sprouts are cooking, begin preparing the Mahi Mahi as follows:
Use a hot pan and dry the fish. As with cooking other types of fish on the stovetop, you’ll want to start with a nonstick or cast iron pan so that there’s less of a chance for the fish to stick. To get that nice brown crust on the Mahi Mahi, make sure the pan is just starting to smoke and the fish has been patted dry with paper towels to remove excess moisture, before you add it to the pan. Add 2 Tbs olive oil to the pan first and allow for it to heat up. Once the oil starts to shimmer add the Mahi Mahi to the pan.
Sear more on the first side. Borrowing from a technique we use with pan-seared salmon, let the first side cook longer to develop the crust, then flip the fish over and cook the second side for just a few minutes more. The fish should be opaque white and have an internal temperature of at least 145 degrees.
Step 4: Plate Your Dish
Plate the Mahi Mahi and top with a few spoonfuls of the drained pickled carrots and onions. Top with a few cherry tomatoes. Place about ¾ cups of the brussels sprouts and bacon next to the Mahi Mahi and you're done!
Serving Ideas
- Pair with Habacado Hot Sauce. Also goes great with Purple Blaze, Strabenero, and Pickle Pepper Hot Sauce
- This dish also pairs well with a simple wedge salad or house salad, and is excellent with a glass of White Wine. My favorite wine with this meal is a Frenchmade Sancerre.
From My Kitchen to Yours,
Chef Clay
