- ½ teaspoon finely chopped rosemary
- Kosher salt and freshly ground pepper
- ½ teaspoon finely grated orange zest
- 1 pound skinless mahi-mahi fillets, divided into four portions
- 4 tablespoons olive oil, divided
- 1 garlic clove, finely chopped
- 1½ teaspoons finely chopped sage leaves
- 1 small chile de árbol or ½ tsp. crushed red pepper flakes
- 2 15-oz. cans cannellini beans, rinsed
- ½ cup homemade chicken stock or low-sodium chicken broth
- 1 tablespoon fresh lemon juice, plus 1 teaspoon finely grated lemon zest
- Lemon wedges (for serving)
Mix together rosemary, 1 tsp. salt, 1/8 tsp. black pepper, and orange zest. Sprinkle onto mahi-mahi and let stand at least 10 minutes and up to 30 minutes before cooking.
In a large skillet, heat 2 Tbsp. oil over medium heat. Add garlic, sage, and chile and cook until fragrant, about 1 minute. Add beans and season with salt and pepper. Cook, stirring and smashing some of the beans with a spoon or spatula as they cook until slightly thickened, about 4 minutes. Add stock and continue to mash to a thick purée (beans should retain some shape and texture). Turn off heat and stir in lemon juice and zest and 1 Tbsp. oil; season with salt and pepper. Transfer beans to a bowl and cover to keep warm.
Wipe out skillet and heat remaining 1 Tbsp. oil over medium-high heat. Blot fish dry with paper towels and add to skillet. Cook until fish is browned on both sides and just opaque at the center, 5–8 minutes. Serve with beans and lemon wedges.
From Bon Appetit. Serves 4