Pan Roasted Mahi Mahi with a white wine buerre blanc, sweet potato mash, and sautéed baby spinach with garlic

 

From The Boneyard Collection kitchen

Pairs with The Boneyard Unrefined White

 

For the sweet potato mash:

2 medium sweet potatoes cut into 2” pieces

chicken broth as needed

4T butter, heated

¼c half and half, heated

salt & pepper

½ - 1 tsp cumin

1T chopped parsley

 

For the spinach:

1lb baby spinach

olive oil

4 cloves garlic, smashed and coarsely chopped

1/3c chicken broth

juice of ½ lemon

salt & pepper

 

 

For the fish:

canola oil

butter

4-4oz Mahi Mahi filets

salt & pepper

Juice of ½ lemon

½ cup Boneyard Unrefined White or other dry white wine

¼ tsp nutmeg

½ tsp tarragon

 

Potatoes:  Bring large pot of water to boil, adding 1T salt.  Add potatoes & cook over a low boil for 15 minutes, or until potato can be easily pierced with a fork (do not use a knife).  Remove potatoes from heat & use colander to drain.  Return potatoes to pot or place in large bowl.  Add butter & half and half, mash with handheld potato masher.  Add chicken broth as needed to reach desired consistency.  Finish with cumin, parsley, salt & pepper to taste.

 

Spinach:  In a large pan, heat 2T olive oil over med heat.  Add garlic & sauté about 3 minutes, do not burn garlic.  Add spinach to pan, toss in olive oil & garlic mixture.  Pour in chicken broth, cover, drop heat to med-low, cook until spinach is wilted.  Drizzle with lemon juice, sprinkle with salt & pepper before serving.

 

Mahi Mahi:  Season fish with salt & pepper on both sides.  Heat 2T canola oil over med-high heat, add 1T butter.  Heat until foam subsides.  Place fish in pan & cook 3 min.  Flip fish once, cooking an add’l 3-4 min.  Remove fish from pan, set aside on plate.  To the pan, add 2T butter & melt, scraping up any bits that may have stuck to the pan.  Whisk in wine, cook until sauce reduces by 1/3 & thickens.  Add lemon juice, salt & pepper to taste.  Pour over fish.

  

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