6 oz Mahi Mahi filet
Flour
1/2 cup olive oil
1 tablespoon shallots, diced
1 clove garlic, diced
1 cup tomato sauce
Pinch salt
Pinch pepper
Pinch fresh oregano
2 leaves fresh basil, finely chopped
Splash dry white wine
5 count mussels (Prince Edward Island)
6 count large shrimp (20-25 per pound)
Choice of vegetable
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Preheat your oven to 350 degrees.
Dredge the filet in flour.
Heat half of the oil in a sautee pan until it is very hot. Pan-sear the filet until it is crispy on both sides.
Move the pan into the oven and bake until the filet is cooked all the way through, about 8 minutes.
Heat the rest of the olive oil in a second pan. Add the salt, pepper, shallots, garlic, oregano, basil, tomato sauce, and wine, and stir to combine.
Add the mussels and shrimp and saute for about 3 minutes.
Move the pan into the oven with the filet and bake for another 4 minutes.
Place the filet on the plate and arrange the mussels and shrimp around it using tongs. Top with the tomato, herb, and wine mixture, add a side of vegetables, and serve.
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Side of vegetables:
You can serve this with any of your choice of vegetable, but we suggest a combination of broccoli and carrots with roasted potatoes. The potatoes can even be done head of time and stored in the refrigerator; simply bake them for 3-4 minutes before serving to make sure they are warm and crispy.
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Roasted potatoes:
Preheat your oven to 350 degrees.
Slice one Yukon gold potato into wedges.
Boil a pot of water; add the potato wedges and boil for about 5 minutes.
Drain the potatoes and toss in a bowl with olive oil, diced garlic, salt, and fresh herbs, then bake on a cookie sheet in the oven for about 15 minutes.
Sautee the broccoli and carrots in a pan with olive oil and garlic until cooked to taste.
