Mahi Mahi with Honey Balsamic Spring Onions

Mahi Mahi with Honey Balsamic Spring Onions happened because I looked out the window of the Opera House in Sarasota where we were rehearsing and saw a little farmer’s market in the park across the street.

We all raced out there on break to buy fresh strawberries (SO good!), veggies, cookies, and scones.

I found these spring onions and grabbed all of the bundles of small ones that they had.

Spring Onions are not to be confused with Green Onions or Scallions. They’re actually a whole different onion and yes, available mostly in the spring. (Sorry, we have spring in February in Florida but you can find spring onions now through “real spring” in your stores too.)

The onions cook quickly as does the fish which makes this a perfect weeknight meal or meal when your schedule is totally and completely crazy. Honey & a bit of balsamic vinegar make a quick and tasty sauce.

Simple but elegant and beyond delicious.

Here’s what you need:

Mahi Mahi (or other fish), Spring Onions, Honey, Balsamic Vinegar, Olive Oil, Fresh Thyme Sprigs (not pictured), Salt & Pepper

Click here for a Mahi Mahi with Honey Balsamic Spring Onions Shopping List

You will see spring onions that are slender like these or spring onions that have a big, baseball sized bulb. For this recipe, since the onions cook quickly, look for the bulbs on the small side.

This is a recipe that is easily multiplied for more servings. Plan on about 4 small onions per person…they shrink down quite a bit as they cook. Plus, they are very mild.

We will use the whole onion so remove any gnarly looking outer leaves. Leave the root end intact but trim off the little hairy roots if they are still on your onions.

Slice each onion lengthwise in half but try to keep them attached as much as possible.

I’ve saved a few of the tender dark green parts to the right side of my board for a garnish.

After you’ve sliced the onions lengthwise, cut them in half or in 3rds so they are shorter and will fit on top of the fish when cooked.

Heat 1 Tablespoon of olive oil in a large, non-stick sauté pan over medium high heat.

Add the sliced spring onions and a couple of sprigs of fresh thyme. Season lightly with salt & pepper.

Cover and cook until tender and just starting to brown, about 3 minutes.

Remove the lid and carefully turn the onions over with a spatula or tongs so that the other side can brown.

Cook uncovered for 3 minutes more then add 1 Tablespoon of balsamic vinegar to the pan.

Add 1 teaspoon of honey and stir or gently flip the onions in the pan to coat with the sauce.

Cook for about 30 seconds more then remove the onions from the pan and set aside. Don’t clean or wipe out the pan.

For each person I plan on 6-8 ounces of fish. The original recipe called for Halibut but my store had good Mahi Mahi on sale.

Season the fish lightly with salt & pepper.

Add 1 more Tablespoon of oil to the same pan and cook the fish on medium heat until golden brown, about 4 minutes.

Turn the fish and cook the other side for 2-3 minutes or until the fish is firm but still slightly opaque in the middle.

Add 2 more Tablespoons of balsamic vinegar to the pan and remove it from the heat.

Swirl the balsamic around to gently coat the fish in the sauce.

Immediately transfer the fish to a plate and spoon any remaining balsamic sauce over the fish.

Top with the cooked honey balsamic spring onions and top with a few of the fresh, chopped onion tops.

I added a little yellow rice and some simple sautéed green beans and dinner was served!

This is a simple but tasty recipe that would accommodate any good, flaky white fish or even salmon fillets.

This recipe comes from Melissa Clark’s cookbook Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make.

In the case of Spring Onions, you really do want to Cook This NOW!

Here’s the recipe – adapted from Melissa Clark

 Mahi Mahi with Honey Balsamic Spring Onions