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.