Poached Mahi Mahi
with mussel broth, roasted tomato, and seasoned potatoes
with mussel broth, roasted tomato, and seasoned potatoes
In a small saucepan, heat olive oil and lightly brown the garlic. Add white wine and the cleaned mussels, cover, and cook over low flame for 10-15 minutes.
Remove mussels and strain the broth. Reserve broth and discard shells.
Gently place Mahi Mahi filet in the warm mussel broth, keeping heat low to shallow poach slowly.
Meanwhile, blanch diced potatoes until tender, season with salt, pepper, and olive oil, then spoon over the roasted tomato slice.
Plate the cooked Mahi Mahi alongside the roasted tomato and seasoned potatoes. Drizzle with reduced mussel broth and sprinkle with chopped parsley.
Calories: ~430 kcal | Protein: ~40g | Fat: ~20g | Carbs: ~18g | Fiber: ~2g | Sodium: ~520mg
Montenidoli Vernaccia di San Gimignano 2021 — Crisp citrus, almond notes, refreshing minerality, perfect complement for delicate seafood flavors.
