Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Put
Fingerling Potatoes (1 1/2 cups)
and
Salt (1 tsp)
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 14 minutes, or until potatoes are fork tender.
Step 3
Drain potatoes into a colander, let cool slightly, and then cut the potatoes in half lengthwise.
Step 4
Meanwhile, cut the
Leeks (2 cups)
into half inch diced pieces, and set aside. Remove the stems from the
Fresh Thyme (3 1/2 Tbsp)
and discard stems. Finely chop the thyme leaves and set aside.
Step 5
Pat dry the
Mahi-Mahi Fillets (2)
with paper towels and rub the
Blackening Seasoning (1 Tbsp)
onto one side of the fillet, making sure the fillets are well coated. Set aside.
Step 6
Heat the
Butter (1/4 cup)
in a medium saute pan over medium heat. Once the butter has melted, add the leeks and saute for 3-4 minutes until fragrant and translucent.
Step 7
Add fingerling potatoes and thyme to the pan and season with
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
. Cook for 3-4 minutes or until potatoes are heated through. Remove from heat and set aside.
Step 8
Heat a medium oven proof saute pan over medium high heat and add
Olive Oil (1 Tbsp)
. When oil is hot, add the mahi mahi fillets spice side down, and sear for three minutes.
Step 9
Place the saute pan in the oven and finish cooking for 4-5 minutes.
Step 10
In the center of two plates, place the potatoes and leeks. Top with blackened mahi mahi.
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