Roasted Mahi Mahi with Crispy Kale and Lemon Garlic Butter

Instructions

1. 1

   Preheat oven to 425°F (220°C). Arrange kale pieces on a large baking sheet, drizzle with 2 tablespoons of olive oil, sprinkle with 0.5 teaspoon salt and 0.25 teaspoon pepper, then toss until evenly coated.

   Tip: Remove stems from kale for a better texture; they become tough when roasted.

2. 2

   Place the kale in the oven and roast for 12-15 minutes until edges are golden and crispy, stirring halfway through cooking.

   Tip: Watch carefully as kale can burn quickly; it should be crackly but not blackened.

3. 3

   While kale roasts, place mahi mahi fillets on a separate baking sheet, brush with 1 tablespoon of olive oil on both sides, season with remaining salt and pepper.

   Tip: Pat the fish dry with paper towels before seasoning to achieve better browning.

4. 4

   Add the mahi mahi to the oven on a different rack, roasting for 12-15 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Mahi mahi cooks quickly; avoid overcooking as it can become dry.

5. 5

   In a small saucepan, heat butter with remaining 2 tablespoons olive oil over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant, then add lemon juice and red pepper flakes.

   Tip: Don't let the garlic brown; it should be golden and fragrant for the best flavor.

6. 6

   Remove the kale from the oven and transfer to a large bowl. Pour the warm lemon garlic butter over the kale and toss gently to coat evenly.

   Tip: Toss the kale gently so it maintains its crispy texture rather than becoming soggy.

7. 7

   Divide the kale among four plates, top each with a roasted mahi mahi fillet, and drizzle any remaining butter sauce over the fish.

8. 8

   Garnish each plate with fresh thyme sprigs and lemon zest, then serve immediately while the fish is still warm.

   Tip: Serve with lemon wedges on the side for additional brightness if desired.