Blackened Mahi-Mahi with Roasted Potatoes and Leek
"In the south, food shows kindness, and every southern cook will tell you that the most important ingredient is love. I’ve been blessed in my travels as a television host and author, having sampled some of the best southern recipes by the best home cooks and trained chefs." -Ben Vaughn
1/4 oz Thyme
1 Tbsp Blackening Seasoning
8 oz Fingerling Potatoes
6 oz Leek
2 Mahi Mahi
2 oz Butter
1 1/4 tsp Salt
1 Tbsp Olive Oil
1/4 tsp Black Pepper
Preheat oven to 350 degrees F.
Put Fingerling Potatoes and Salt in a medium saucepan and fill with enough water to cover potatoes. Place the pot over high heat and bring to a boil. Once the water is boiling, cook for fourteen minutes, or until potatoes are fork tender.
Drain potatoes into a colander, let cool slightly, and then cut the potatoes in half lengthwise.
Meanwhile, cut the Leek into half inch diced pieces, and set aside. Remove the stems from the Thyme leaves and discard stems. Finely chop the thyme leaves and set aside.
Pat dry the Mahi Mahi with paper towels and rub the Blackening Seasoning onto one side of the fillet, making sure the fillets are well coated. Set aside.
Heat the Butter in a medium saute pan over medium heat. Once the butter has melted, add the leeks and saute for three to four minutes until fragrant and translucent.
Add fingerling potatoes and thyme to the pan and season with Salt and Black Pepper. Cook for three to four minutes or until potatoes are heated through. Remove from heat and set aside.
Heat a medium oven proof saute pan over medium high heat and add Olive Oil. When oil is hot, add the mahi mahi fillets spice side down, and sear for three minutes.
Place the saute pan in the oven and finish cooking for four to five minutes.
In the center of two plates, place the potatoes and leeks. Top with blackened mahi mahi.
Serve and enjoy!