Name: Mahi-Mahi with Smashed White Beans and Sage
Yield: 4, plus leftover fish for lunch Servings
Ingredients: ½ teaspoon finely chopped rosemary; Kosher salt and freshly ground pepper; ½ teaspoon finely grated orange zest; 1¼ pounds skinless mahi-mahi fillets, divided into five portions (ono, alabacore, and swordfish are all good substitutes); 4 tablespoons olive oil, divided; 1 garlic clove, finely chopped; 1½ teaspoons finely chopped sage leaves; 1 small chile de árbol or ½ tsp. crushed red pepper flakes; 2 15-oz. cans cannellini beans, rinsed; ½ cup homemade chicken stock or low-sodium chicken broth; 1 tablespoon fresh lemon juice, plus 1 teaspoon finely grated lemon zest; Lemon wedges (for serving)

Image may contain Plant Food Vegetable and Bean

Danny Kim

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

Recipe notes