A healthy dinner from chef Barton Seaver. "I often pair the acidic bite of feta cheese with fish. In this recipe the cheese is mellowed out a bit by sweet butter and the meaty taste of the sprouts. This butter would also go great with shrimp and salmon."
6 tbsp butter
1 small onion, diced
2 cloves garlic, sliced
1-1/2 lb. brussels sprouts, stems trimmed and each cut in half lengthwise
1 cup water
Four 5-oz. portions skinned mahimahi fillet
1/4 cup crumbled feta cheese
1 tbsp chopped fresh flat-leaf parsley
Step 1: Preheat the oven to 300°F.
Step 2: For the brussels sprouts, melt 2 tbsp of the butter over high heat in a large sauté pan. Add the onion and garlic and cook for 1 minute. Add the brussels sprouts and toss to combine. Continue to cook over high heat until the sprouts begin to brown, about 5 minutes. Add the water and season generously with salt. Cover the pan and reduce the heat to medium.
Step 3: Gently sear the mahimahi fillets, skin side down, in a small, dry ovenproof sauté pan over medium heat until they just begin to colour, about 5 minutes. Transfer the pan to the oven and bake until the fish is an even colour throughout, about 8 minutes.
Step 4: For the flavoured butter, mix the feta cheese with the remaining 4 tbsp butter and the parsley. Mash with a fork to combine, breaking up the feta as much as possible.
Step 5: When the mahimahi is done, uncover the sprouts and turn the heat up to high. When the liquid remaining in the pan has reduced enough to just barely coat the sprouts, remove from the heat and toss.
Step 6: Arrange the fillets and brussels sprouts on a platter, and put a dollop of the feta butter on each of the mahimahi fillets. Serve family style.
See more recipes from Barton Seaver.
Reprinted with permission from Barton Seaver's For Cod & Country (2011 Sterling Epicure).