(Coryphaena Hippurus)

SAUTÉED MAHI MAHI

INGREDIENTS:

• 4 each 6-8 oz Portions Mahi Mahi
• 3 oz Olive Oil (for sautéing)
• 1 lb small boiling potatoes( cooked, not mushy, quartered)
• 1 lb baby spinach (cleaned and dried)
• 2 to 3 oz grated parmesan cheese
• 2 cloves garlic, finely minced
• Salt and pepper
• 3 large, ripe tomatoes, sliced

PREPARATION:

Crispy Parmesan Potatoes and Baby Spinach Method:
In 2 oz olive oil (not extra virgin) sauté to crispy the potatoes, place in a bowl with cheese, spinach, and garlic, season with salt and pepper, and set aside.

Fish Method:
Season and sauté your fish in the remaining 1 oz olive oil to medium rare, remove and make your salsa.

Tomato Caper Salsa:
INGREDIENTS:

• 3 large, ripe tomatoes, diced
• 2 tbsp capers, rinsed
• 1 small maui onion, diced
• Juice from 3 lemons
• ½ cup calamata olives, diced
• 1 tbsp Hawaiian salt
• ¼ cup chopped Italian parsley
• ¼ cup olive oil

Tomato Caper Salsa Method:
Combine the diced tomatoes, capers, onion, lemon juice, olives, hawaiian salt, parsley, and olive oil in a bowl and toss.

Presentation:
Place ¼ of the sliced tomatoes on each plate, then ¼ of the spinach-potato salad (wilted nicely now), on each plate and your 4 portions of fish on each plate. Top each with ¼ of the salsa and drizzle a bit more of the olive oil around each plate.