Market Recipe: Mahi Mahi Picatta with Kale

Market Recipe: Mahi Mahi Picatta with Kale
By Market Chef Maggie Perkins

Serves 2
2 tablespoons cooking oil, divided
2 tablespoons unsalted butter, divided
8 garlic cloves 
1 cup white cooking wine
2 firmly packed cups kale, destemmed and chopped (Bernhardt’s Farm)
(2) 6 oz Mahi Mahi filets (K & S Seafood)
2 tablespoons capers, drained
1 lemon halved, one half sliced 
Salt and pepper to taste 
1 tablespoon chopped parsley
1 tablespoon chopped scallions greens
Peel 8 cloves of garlic. Halve the lemon. Cut one of the halves into wedges. Drain and rinse the capers.
Heat a tablespoon of oil and a tablespoon of butter, together, in a medium pan over medium heat. Add garlic and cook, tossing frequently, until softened. Add 2 cups destemmed and chopped kale with 1 cup white cooking wine, and a pinch of salt. Bring to a boil, reduce to a low simmer and cover, cooking for 10-12 minutes, until tender.
Heat a tablespoon of oil and a tablespoon of butter in a large pan over medium high heat. Season the mahi mahi filets with salt and pepper. Once pan is very hot, add the mahi mahi to the pan and cook for 2-3 minutes per side, until slightly golden brown, and almost opaque in the center, continually spooning butter/oil over top of filets. Internal temperature should reach 140 degrees (will continue to cook off the heat as it rests for serving.)
Add the capers and the juice of half the lemon. Season the sauce with salt and pepper, and garnish fish with lemon slices and finely chopped scallions and parsley .
Serve the mahi mahi on a bed of sautéed kale, with additional lemon slices as desired.