Pan Seared MAHI MAHI with Shiitakes, Leeks, and Horseradish Sour Cream

4 (4oz) Mahi Mahi Fillets

1 Pint Shiitake Mushrooms, sliced

1 Leek, white part only, sliced

2 tablespoons Capers, drained

2 Garlic Cloves, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

1 tablespoon Butter

2 tablespoons Olive Oil

Fresh Basil

Horseradish Sour Cream

3 tablespoons Sour Cream

2 tablespoons Horseradish

1 tablespoon Extra Virgin Olive Oil

Pinch of Salt

To make Horseradish Sour Cream: in a small bowl, mix all ingredients together. Leave in a refrigerator until you ready to serve it.

Preheat the skillet to medium-high heat, melt butter, and olive oil. Pat the fillets dry with a paper towel. Season with salt and pepper on both sides.  Sear the fish for about 8 minutes, flipping once. Move the fish to a plate.

Using the same skillet, add the rest of the oil and sliced shiitakes. Saute for about 4 minutes. Add sliced leeks, chili flakes, and season with salt and pepper . Saute for another 5 minutes. Add capers, garlic, and toss it all together.

To serve: place the sauteed vegetables on the bottom of the plate, then place the fish over the vegetables, and top it with horseradish sour cream and chopped basil.

Serves 4