BLACKENED MAHI MAHI WITH SCALLOP(AND/OR SHRIMP) SAUCE

Serves 2

SAUCE:
3 tablespoons butter
2 tablespoons olive oil
1/2 onion, chopped into 1" pieces
4 cloves garlic, minced
2 tablespoons flour
2/3 cup chicken broth (or 1/3 cup broth and 1/3 cup clam juice)
1/2 pound bay scallops or shrimp

BLACKENED MAHI:
2 tablespoons sweet paprika
4 teaspoons salt
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1/2 stick butter
2 Mahi Mahi fillets

Diced tomato
Chopped cilaantro


SAUCE:
In a medium saucepan, melt butter and add olive oil over medium to medium low heat until hot. Add onion and cook for 5 -7 minutes until softens and begins to brown at edges. Add garlic and cook another 2-3 minutes. Scoop onions and garlic out of oil/butter, cover them with foil to keep warm. Set aside. Leave oil/butter in skillet.

Rinse and dry scallops and sprinkle with salt and pepper. When hot, add scallops/shrimp and cook for 3-5 minutes. Remove scallops/shrimp and add to onion/garlic mixture, cover.

Add 2 tablespoons butter to skillet and melt over medium to medium high heat. Add flour to butter and whisk. Cook for 1-2 minutes until begins to brown. Add broth and/or clam sauce and continue to whisk. Mixture will begin to thicken. Add juice that has formed from onion and scallop/shrimp mixture and whisk again. Drop to simmer to keep warm, whisking occasionally.

BLACKENED MAHI:
Combine seasonings in a shallow bowl and mix. Melt butter in large cast iron skillet and pour unto shallow container, return pan to medium high heat. Dip Mahi fillets in butter, coating all sides and then dip into spice mixture. Place in hot skillet and cook 3-5 minutes on each side. Fish is done when the thickest part flakes easily with a fork.

PLATE:
Place mahi on plate. Cover with sauce and then top with scallops/shrimp and onion mixture. Top with diced tomato and chopped cilantro.