Butter Based Mahi-Mahi on Rosemary Potatoes

Serves 6, Prep Time:  2hours 30min

 Ingredients

• Mahi Mahi 3lbs
• Lime juice 4tbsp

 Seasoning mix

• Pimento peppers flakes 3tbsp
• Garlic powder 3tbsp
• Onion powder 2tbsp
• Chadon beni finely chopped 3tbsp
• Thyme finely chopped 2tbsp
• Chive finely chopped 3tbsp
• Salt & black pepper to taste

  Butter basting

• Unsalted butter 8oz
• Vegetable oil 1oz
• Garlic 3cloves
• Fresh spring thyme 1oz

 Rosemary potatoes

• Fingerling potato cooked cut in half 3lbs
• Olive oil 2oz
• Garlic finely chopped 1oz
• Thyme finely chopped 1oz
• Rosemary 2oz
• Salt and black pepper to taste

Method

Basting fish

Using a large stainless -steel bowl, add fish, lime juice and water. Mix and allow to soak for 5 minutes, then rinse under running water. After washing and rinsing fish, add all ingredients for seasoning mix. Mix thoroughly and allow to marinate for 1 hour. Using a large frying pan, add butter for basting, garlic clove and spring thyme. When butter has completely melted. Add Fish to hot butter. Turn fish in hot butter every 5 minutes or until fish is cooked. Using a spoon, baste butter on top of fish while it is cooking.

NOTE: Basting is the process of pouring butter/juices over meat or seafood during cooking to keep it moist.

Rosemary potatoes

In hot sauté pan add olive oil, thyme, rosemary and garlic and stir for 1 minute. Add cooked fingerling potatoes, salt and black pepper. Toss and serve.