Pan-Seared Mahi Mahi with Sweet Corn Purée

One of my favorite things I've ever made. This pan-seared mahi mahi is amazing paired with a sweet corn purée and asparagus—a perfect way to enjoy seafood in the summer.

This recipe was made up by me! :)

So easy to make....

INGREDIENTS

• Mahi mahi fillets

• Salt & pepper

• Asparagus

• Sweet corn, 3 to 4 cobs

• Onion

• Garlic, 2 cloves

• Butter, 2 tbsp

• Heavy whipping cream, 1/2 cup

• Olive oil

Prep

Heat your oven oven to 425F. Coat the asparagus in olive oil, salt & pepper it and set it aside.

Corn Purée

Melt your butter, add the 1/2 onion diced. Sautée until translucent. Add diced garlic for just a minute until fragrant. Shave the corn off the cob, then mix it with the onions, garlic, and heavy whipping cream. Add salt & pepper to taste and a dash of thyme. Blend. Pour the mixture through a fine sieve, pressing the juice back into the skillet. Discard the corn mash. Heat the corn puree until it boils, then turn on low to simmer, stirring occasionally, until it thickens (enough to coat the back of the spoon, about 10 minutes).

Asparagus

Roast the asparagus in the oven for 15-minutes.

Mahi Mahi

Heat a second skillet to high, salt & pepper the mahi mahi and add it to the skillet. Sear five minutes on each side.

Plating

Pour the corn puree onto each plate, then place asparagus over it and top with the mahi mahi. Garnish with sprigs of thyme.

COOKING TIME

30 minutes