Blood Orange seared Mahi Mahi – Cinnamon Roasted Sweet Potatoes ( GF – 2 servings)

Description

Blood Orange seared Mahi Mahi – Cinnamon Roasted Sweet Potatoes

This plate is a study in beautiful contrast. Wild mahi mahi is seared in a reduction of jewel-toned blood orange — its bright, berry-kissed citrus cutting through the richness of the fish and leaving a lacquered, caramelized glaze that is as gorgeous to look at as it is to taste. Alongside it, sweet potato halves are roasted face-down in a pool of cinnamon butter, slow-building a deeply caramelized, almost candied crust while the interior turns impossibly tender and soft. Wilted kale weaves through the plate with its earthy depth, grounding all that sweetness and citrus brightness into something wonderfully complete. A dinner that feels like it belongs in a restaurant you’d drive an hour to reach.

Heating Instructions: For best results, place the sweet potatoes cut-side down in an oven-safe dish and warm at 375° for 10–12 minutes to revive their caramelized crust. Add the mahi mahi to the pan for the final 5–6 minutes, loosely tented with foil to keep it moist. Warm kale gently in a skillet over medium-low heat with a drizzle of olive oil for 2–3 minutes. Stovetop option: reheat the fish in a covered skillet over low heat with a small splash of water or orange juice to keep it from drying, 3–4 minutes per side. We don’t recommend microwaving the fish — the stovetop or oven will reward you.