Ingredients:

  • 2 medium carrots, peeled and sliced into 1/4-inch rounds (approximately 200g / 7oz)
  • 1 1/2 tablespoons (21g) unsalted butter
  • 1 1/2 tablespoons (32g) honey
  • Pinch of black pepper
  • 1 small red onion, thinly sliced (approximately 80g / 3oz)
  • 1/2 medium yellow bell pepper, chopped (approximately 75g / 2.6oz)
  • 1 stalk celery, thinly sliced (approximately 40g / 1.4oz)
  • 2 tablespoons (28g) unsalted butter
  • 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 inch (2.5cm) piece of ginger, peeled and grated (approximately 10g / 0.35oz)
  • 1/2 ear of corn, kernels removed (approximately 60g / 2oz)
  • 2 tablespoons (30g) chopped green olives and hearts of palm, mixed.
  • 1 scallion, thinly sliced
  • 1 Roma tomato, diced (approximately 120g / 4oz)
  • 1/4 cup (15g) packed fresh flat-leaf parsley, chopped
  • 1 clove garlic, minced
  • 2 mahi-mahi fillets (approximately 170g / 6oz each), skin off
  • 1 teaspoon (6g) salt
  • 1/2 teaspoon (1g) black pepper
  • 2 teaspoons (6g) paprika
  • 1/2 teaspoon (1g) garlic powder
  • 1/2 teaspoon (1g) onion powder
  • 1 teaspoon (3g) ground ginger
  • 2 tablespoons (30ml) olive oil
  • 1 lemon, sliced into thin rounds
  • 4 cups (85g) arugula
  • 1 tablespoon (15ml) vinaigrette (your favorite store-bought or homemade)

Instructions:

  1. Melt butter in the saucepan. Add sliced carrots and cook until tender-crisp. Stir in honey and pepper; set aside.
  2. Sauté onion, bell pepper, and celery in a separate pan until softened. In the saucepan used for the carrots, melt butter and add garlic and ginger. Cook for 1 minute, then deglaze with white wine and reduce by 2/3. Add sautéed vegetables, corn, olives/palmettos, scallions, and tomato. Cook for 1 minute more. Stir in parsley.
  3. Pat the fish fillets dry and season with salt, pepper, paprika, garlic powder, onion powder, and ginger powder. Heat olive oil in the skillet over medium-high heat. Sear the fillets for 60-90 seconds per side, or until cooked through and flaky.
  4. In the same skillet (after removing the fish), sauté the lemon rings with a pinch of salt until lightly caramelized.
  5. In a bowl, toss the arugula with the vinaigrette.
  6. Place the dressed arugula on the plate. Top with a seared mahi-mahi fillet. Spoon corn salsa over the fish. Arrange the honey-glazed carrots and sautéed lemon rings alongside.