Mahimahi with Wasabi Lime Beurre Blanc on Sauteed Sea Asparagus and Enoki Mushroom - Hawaii News Now - KGMB and KHNL

Mahimahi with Wasabi Lime Beurre Blanc on Sauteed Sea Asparagus and Enoki Mushroom

Mahimahi with Wasabi Lime Beurre Blanc on Sauteed Sea Asparagus and Enoki Mushroom

2 pieces mahimahi, 3 to 4 ounces each
2 cups heavy cream
2 tablespons wasabi
1 cup white wine
1 tablespoon peppercorn
3 tablespoons olive oil
2 tablespoons green onions, bottoms only chopped
1½ tablespoons butter, softened  
1½ cup sea asparagus, chopped   
1½ cup enoki mushrooms, chopped   
Salt and pepper, to taste
Flour for dusting mahimahi

Saute green onions with olive oil.  Add white wine and peppercorn, then reduce liquid by half.  Add heavy cream and reduce for about 6 to 8 minutes before folding in wasabi.  Adjust seasoning (salt and pepper) to taste.  Saute sea asparagus and enoki mushrooms with olive oil for 2 to 3 minutes.  Season with salt and pepper to taste.  Season mahimahi with salt and pepper before dusting with flour and sauté in olive oil for 2 minutes on each side.

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