Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Coryphaena Hippurus)



  • 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


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:

  • 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.

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.

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