Throughly rinse produce and pat dry. Preheat oven to 375 degrees. Stem sage leaves. Remove stems from shiitakes and mince caps. Peel and mince shallot. Mince chives, reserving 1 piece for garnish. Peel sweet potato and cut into ½" pieces. Trim ends from green beans.

Heat a medium pan over medium-low heat and add 1 Tbsp. of butter. When melted, add minced shiitakes and cook 10-12 minutes, stirring occasionally. When lightly browned, add shallot and cook until softened, about 5 minutes. Add soy sauce, 2 Tbsp. of maple syrup and ¼ cup of water. Stir to combine and raise heat to simmer. Continue cooking until mixture is thickened and has a jam-like consistency. Remove from heat, stir in half the chives, and remove mixture to a bowl. Cover and set aside, keeping warm.

In a medium pan, heat 2 tsp. of olive oil over medium-high heat. Season mahi-mahi with a pinch of salt and pepper, add to pan and cook about 5 minutes until browned. Remove fish to a plate, drain excess oil from pan, and return to heat. Melt remaining butter in pan and add sage leaves. Allow to infuse into butter for 1 minute, then add fish back to pan, seared side down. Reduce heat to medium-low to avoid burning butter. Tilt pan back towards you and carefully baste sage butter over mahi-mahi with a spoon. Place pan in oven and finish cooking fish 5 minutes, or until internal temperature reaches 145 degrees. Carefully remove fish to a plate and add one more spoonful of sage butter to each fish. Set aside and keep warm.

Heat 1 tsp. of olive oil in medium pot. Add potatoes and remaining sage leaves. Toss to coat potatoes in oil, then add 1 Tbsp. of water and remaining maple syrup to pan. Season with a pinch of salt and pepper. Continue cooking 5-6 minutes until potatoes are tender and maple syrup is thickened. Discard sage leaves and mash potatoes with a whisk until smooth. Add remaining chives and pecan pieces. Season with a pinch of salt and pepper.

Add 2 Tbsp. of water to a medium pan over high heat and bring to boil. Add green beans, cover and let steam 2-3 minutes until bright green and tender. Drain excess water from pan, toss green beans with extra virgin olive oil and a pinch of salt and pepper.

Place a serving of sweet potatoes in center. Surround with green beans. Serve mahi-mahi atop sweet potatoes and garnish with shiitake marmalade and reserved chive.