Roasted Mahi Mahi with Pumpkin and Sage Brown Butter

Instructions

1. 1

   Preheat oven to 425°F. Toss pumpkin cubes with 2 tablespoons olive oil, half the salt, and a quarter of the black pepper. Spread on a baking sheet and roast for 12 minutes until beginning to soften and caramelize.

   Tip: Cut pumpkin pieces evenly for uniform roasting.

2. 2

   Pat mahi mahi fillets dry with paper towels. Season both sides with remaining salt and pepper. Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.

   Tip: Drying the fish helps achieve a better sear.

3. 3

   Once oil shimmers, carefully place fillets in the skillet skin-side up. Sear for 3 minutes until golden, then flip and cook for 1 minute more. Remove fillets and set aside.

   Tip: Don't move the fillets while searing to develop a proper crust.

4. 4

   In the same skillet, add sliced shallot and cook for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Pour in white wine and scrape up any browned bits from the pan.

   Tip: This deglazing step adds depth to your sauce.

5. 5

   Return pumpkin from oven to the skillet along with thyme sprigs. Nestle the mahi mahi fillets on top of the pumpkin. Transfer entire skillet to the oven and bake for 8-10 minutes until fish is opaque and cooked through.

   Tip: Mahi mahi cooks quickly; check at 8 minutes to avoid overcooking.

6. 6

   While the skillet is in the oven, melt butter in a small saucepan over medium heat. Cook for 4-5 minutes, swirling occasionally, until it turns golden brown and develops a nutty aroma. Add sage leaves and cook for 1 minute more.

   Tip: Watch carefully as butter can burn quickly once it browns.

7. 7

   Remove skillet from oven. Drizzle the brown butter and sage sauce over the mahi mahi and pumpkin. Squeeze fresh lemon juice over everything and garnish with lemon zest.

   Tip: The acidity from lemon balances the richness of the brown butter beautifully.

8. 8

   Serve immediately, ensuring each plate gets a portion of mahi mahi, roasted pumpkin, sage leaves, and plenty of the brown butter sauce.