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Mahi-Mahi with Smashed White Beans and Sage

Sara Dickerman
  • minutes
  • Serves 4

INGREDIENTS

1 1/4

lbs Mahi-mahi, skinless fillets

2 15 ounce cans

Cannellini beans

1

Chile de arbol, small

1

Garlic clove

1

Lemon

1/2 tsp

Orange, zest

1/2 tsp

Rosemary

1 1/2 tsp

Sage, leaves

1/2 cup

Chicken stock or low-sodium chicken broth, homemade

1 tbsp

Lemon juice, fresh

1

Kosher salt and freshly ground pepper

4 tbsp

Olive oil