Roasted Mahi Mahi with Beetroot

Instructions

1. 1

   Preheat oven to 400°F. Toss beetroot wedges with 2 tablespoons olive oil, kosher salt, pepper, and thyme sprigs. Spread on a baking sheet and roast for 25-30 minutes until caramelized and tender, stirring halfway through.

   Tip: Cut beetroots into uniform sizes to ensure even cooking.

2. 2

   While beetroots roast, pat mahi mahi fillets dry with paper towels and season generously on both sides with kosher salt and pepper.

   Tip: Dry fish ensures better browning and crisper skin.

3. 3

   Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place mahi mahi skin-side down and sear for 4-5 minutes until skin is golden and crispy.

   Tip: Avoid moving the fish once it hits the pan to develop a proper crust.

4. 4

   Flip fillets carefully and cook for another 3-4 minutes until cooked through. Transfer to a warm plate and tent loosely with foil.

   Tip: Mahi mahi is lean; avoid overcooking or it will become dry.

5. 5

   In the same skillet, reduce heat to medium and add minced shallots, sautéing for 1 minute until fragrant. Deglaze with white wine, scraping up browned bits from the pan.

   Tip: Deglazing captures all the flavorful fond stuck to the pan.

6. 6

   Add vegetable stock and lemon juice, simmering until liquid reduces to about 2 tablespoons, roughly 3 minutes. Remove from heat.

   Tip: Reducing the sauce concentrates flavors for a silky, rich finish.

7. 7

   Whisk in cold butter cubes one at a time, incorporating each piece before adding the next, until sauce is glossy and emulsified. Stir in lemon zest and season with sea salt flakes and pepper.

   Tip: Keep the pan off direct heat while mounting butter to prevent the sauce from breaking.

8. 8

   Plate roasted beetroots in the center of each serving dish. Top with a mahi mahi fillet, drizzle beurre blanc around the plate, and garnish with fresh microgreens and sea salt flakes.

   Tip: Serve immediately while the fish and sauce are warm for optimal flavor and texture.