Blackened Mahi Mahi

with sauteed mustard greens, Cajun remoulade, avocado mousse 

For the Mahi Mahi:

2 5-6 oz Mahi Mahi Filets 

1 Tbsp. Garlic Powder

1 Tbsp. Onion Powder

1/2 Tbsp. Sea Salt

1/2 Tbsp. Smoked Paprika

1 Tsp. Oregano

1 Tsp. Black Pepper

1 Tsp. Cayenne

1 Tsp. Tumeric

2 Tbsp. Butter, cut in half

Pat Mahi Mahi filets dry. Combine all spices. Coat filets generously with blackening seasoning. Heat 1 Tbsp. butter on high heat in cast iron pan. Add mahi mahi to pan. Cook for several minutes until dark brown, almost black, before flipping. Add remaining tablespoon of butter to pan. Cook on all remaining sides. Serve immediately.

For the Mustard Greens:

2 Tbsp. Vegetable Oil

2 Garlic Cloves, Minced

4 C. Mustard Greens, Stemmed and Chopped

Salt and Pepper, to taste

1 Tsp. Red Pepper Flakes

1/4 C. Chicken Stock

1/2 Tbsp. Brown Mustard

In a large pan, heat oil to medium heat. Add garlic when oil is hot. Saute until soft and fragrant. Add the mustard greens. Season with salt, pepper and red pepper flake. Toss to wilt. Add chicken stock and stir. Raise heat to simmer, then lower and cook for another 5 minutes before stirring in the ground mustard. Serve warm.

For the Cajun Remoulade:

1/2 C. Mayonnaise 

1 Tbsp. Brown Mustard

1 Tsp. Prepared Horseradish

1/2 Tbsp. Worcestershire Sauce

1/2 Tbsp. Lemon Juice

1/2 Tbsp. Ketchup

1/2 Tsp. Hot Sauce

1/2 Tbsp. Smoked Paprika

1/2 Tsp. Ground Black Pepper

1/4 Tsp. Sugar

Salt, to taste

Combine all ingredients in a mixing bowl. Refrigerate until needed.

For the Avocado Mousse:

1/2 Avocado

1 Tbsp. Coconut Milk

1 Tsp. Garlic Powder

Pinch of Cayenne 

Combine all ingredients in a food processor and puree until smooth. Try to use as soon as possible so it does not begin to brown.