Ingredients
This recipe is normalized for Menu Builder, Secondi Station, and Live Inventory. Adjust servings below as needed.
Base recipe = 1 serving.
- 225 g Mahi Mahi filet
- 280 g black mussels
- 240 ml dry white wine
- 80 g roasted tomato
- 180 g potato
- 5 g garlic
- 15 ml extra-virgin olive oil
- 10 g Italian parsley
- 2 g sea salt
- 0.5 g black pepper
Method
- Steam the black mussels gently with garlic and dry white wine until they open, then strain and reserve the broth.
- Shallow-poach the Mahi Mahi filet in the warm mussel broth until delicately cooked and moist.
- Cook the potatoes until tender, then season with extra-virgin olive oil, sea salt, and black pepper.
- Warm the roasted tomato gently for plating.
- Plate the Mahi Mahi with potatoes and roasted tomato, finish with parsley, and spoon the mussel broth around the fish.
Chef’s Note: This dish is all about restraint and clarity of flavor. Keep the poaching broth gentle and do not overcook the fish. The mussel liquor should remain clean, aromatic, and light.
| Calories | 430 kcal |
| Fat | 11 g |
| Carbohydrates | 24 g |
| Protein | 49 g |
| Sodium | Varies with mussel liquor and seasoning |
High protein - Dairy free - Pescatarian