- 1-ounce potato pearls
- 1/4-ounce butter, softened
- 1 teaspoon chopped parsley leaves
- Salt and freshly ground black pepper
- 1 (12-ounce) mahi fillet
- 1/2 tablespoon herb butter
- 3 tablespoons garlic lime broth, plus another 3 tablespoons
- 2 tablespoons white wine
- 5 cloves garlic, roasted
- 1/2-ounce fried spinach
- 1 lemon wedge, for garnish
- 1 sprig parsley, for garnish
Preheat the oven to 250 degrees F.
In a medium bowl, mix the potato pearls with the butter, parsley, and salt and pepper, to taste. Set aside.
Preheat a flat-top griddle or medium skillet over medium-high heat. Season the mahi fillet with the herb butter, salt, and pepper. Top the fillet with the potato pearl mixture. Place the fish on the hot griddle, with the potato pearl side down. Sear on each side until golden brown. Place the fillet in a non-reactive pie pan, and then add 3 tablespoons lime broth, 2 tablespoons water, and the white wine. Place the pan in the oven, and bake for 8 minutes. Remove fish to a large serving bowl with the roasted garlic and remaining lime broth. Top with the fried spinach, and garnish with the lemon and parsley sprig.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.