Fresh Mahi Mahi with Couscous, Roasted Garlic Scapes with an Oyster Mushroom Topped Salad!

This looks super decadent! But don't let the presentation dissuade you from trying this... it's easy!

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So there I was shopping for groceries when I saw these.........

I didn't grow garlic this year so I completely forgot about how much I love eating and cooking with garlic scapes! They taste just like garlic, but their shape and texture is fun to play with in a dish! I had to create a dish to compliment "them"... which might sound crazy given I ended up cooking my favourite fish Mahi Mahi, which is a show stopper all by itself!

I love Kirkland Brand Wild Mahi Mahi, it makes eating this fish completely affordable! I had some on hand so I got to work on this dish! The garlic scapes have intense flavour so I wanted to go milder on my fish seasoning. For this reason I opted for a Italian blend of herbs and spices! I added them to the garlic scapes as well and tossed with a light coating of oil to ensure the seasoning stuck.

To get this dish on the table quickly, there are a few steps you have to prep up all in the front, but it does save time in the long run and some things once prepped, take care of them selves so you can focus on not burning the other stuff! See? I've got your back!

I first tried roasted oyster mushrooms when I went to try out a vegan restaurant in Yaletown called Meet. I loved the name and the concept, and no one can make veggies feel like a meaty protein like vegan chefs! I was not disappointed. I do eat meat obviously, but I appreciate the purity of those who do not and really tend to lean on the vegan culinary populations creative substitutes because I cannot eat any dairy! So... sorry I still love meat, but more than that... thank you for your super creative cooking! Save on Food's had these huge organic oyster mushrooms that I had to purchase! I drizzled them with avocado oil and sprinkled with the same Italian seasoning! Both the garlic scapes and the oyster mushrooms went into a 350 degree oven to bake/roast. They take about the same time to cook as well!

I had a zucchini and some cremini mushrooms to get rid of ... so I tossed them up in some oil and Italian seasoning as well! while I ripped up some butter lettuce for what would become a warm 2 mushroom and zucchini salad! I also cooked up my favourite Couscous!

On to the Mahi Mahi! These fillets were already seasoned from the get-go with Italian seasoning, so all I needed now was to oil a pan to sear them on each side, then place a lid over to help baste them.

Ya gotta love their perfect meaty white texture that is light but does not fall apart! My favourite! I think I've said that a few times already! Let's plate this out. Just for reference this took me 30 minutes from start to plate, the prep is about 10 minutes and the cooking is 20.

The salad is a simple layering... lettuce on the bottom and the cooked cremini and zucchini next, top with the roasted oyster mushrooms for the presentation of their unique look! they also add amazing texture as they are a bit crunchy from their baking process where the other cremini and zucchini are moist from saute! I rarely use a dressing given the avocado oil and seasoning used on the sauteed vegetables, but go ahead if you prefer.

I used a small bowl to plate out the couscous which adds to the presentation with 10 seconds of work! The Mahi Mahi I plated with fresh pea shoots for both a cool fresh flavour and decor and then decorated the top with my now roasted garlic scapes! It was seriously pretty in 30 minutes!

Bon Appetite!

The recipe:

Mahi Mahi, Season with Italian Seasoning and sear both sides in a pan until slightly browned. Place the lid on and turn to low heat to baste the fish to desired cooked-ness.

Toss oyster mushrooms and garlic scapes in oil and dust with Italian seasoning... place both in their own separate dishes in a 350 degree oven and cook for 10-15 minutes, check and toss around and you will likely need another 5-7 minutes to finish.

Cook couscous to the package instructions.

Cut and cook some cremini mushrooms, and zucchini, and saute in avocado oil and Italian seasoning. When ready to plate, place the mix on a bed of butter lettuce.

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