YIELD: Makes 4 servings
For Honey Citrus Salsa:
2 – oranges, skin, pith and seeds removed
1 – lemon, skin, pith and seeds removed
1 – jalapeno, seeded and minced
2 – scallions, trimmed and thinly sliced
2 T – white balsamic vinegar
2 T – honey
1 tsp. – cumin
1 tsp. – salt
1/2 tsp. – freshly ground pepper
For Sautéed Swiss Chard:
2 bunches – Swiss chard,
stems cut into 1/2″ pieces and leaves chopped into 2″ pieces
2 T – olive oil
2 – shallots, peeled and thinly sliced into rings
2 cloves – garlic, minced
2 T – orange juice
1 T – white balsamic vinegar
2 tsp. – honey
1/2 tsp. – kosher salt
1/4 tsp. – crushed red pepper flakes
For Mahi Mahi:
4 (4-6 oz.) – Mahi Mahi (or other firm, mild white fish filets)
1 tsp. each – kosher salt and freshly ground pepper
2 T – olive oil
1 T – butter
Roughly chop the orange and lemon pulp and add to a bowl along with the rest of the salsa ingredients and gently toss.
Heat 2 T olive oil in a heavy skillet to medium-high heat, add the Swiss Chard and shallots, quickly toss in the oil. Cook for approx. 3 minutes, tossing often to avoid burning. Add the garlic, orange juice, vinegar, honey, salt and red pepper flakes, toss well and cook for another 2 minutes. Remove from heat and cover to keep warm.
Pat the fish filets dry and sprinkle with the salt and pepper. Heat the olive oil and butter over medium-high heat and add the fish filets. Cook without turning for 3-4 minutes each side until fish is cooked through and is nicely golden. Add additional butter and oil if needed when turning.
Divide the Swiss chard between 4 plates and top with a piece of the fish and some of the Honey Citrus Salsa.
Choose thicker, firm filets of fish for this cooking technique, it can be challenging to sauté delicate fish without breaking it apart.