Pan-Seared Mahi with Artichoke Relish
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 6
6 5-oz. filets of mahi
1 7-oz. jar marinated artichoke hearts, drained
1 c. grape tomatoes, halved
1⁄4 c. Kalamata olives, chopped 2 tbsp. capers
1 tbsp. lemon juice
1⁄3 c. olive oil
3 tbsp. fresh basil, chopped Salt and pepper to taste
Season mahi filets with salt and pepper. In a large skillet heat 3 tablespoons olive oil over medium- high heat. Sear mahi until golden on each side, about 8 minutes total. Keep warm. In a medium bowl combine artichoke hearts, tomatoes, olives, and capers. Toss with lemon juice, olive oil and fresh basil, and serve over warm fish.
Roasted Fingerling Tomatoes with Lemon Herb Vinaigrette
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6
1 lb. fingerling or small Dutch potatoes, halved
2 tbsp. fresh rosemary, chopped 1 tbsp. fresh thyme, chopped
1 tbsp. lemon zest
1 clove garlic, minced
3 tbsp. olive oil
1⁄3 c. feta cheese, crumbled (optional) Salt and pepper to taste
Place potatoes in a baking dish. In a small bowl combine herbs, lemon zest, garlic, and olive oil. Toss potatoes in mixture and roast in 400-degree preheated oven for 40 minutes. Remove from heat, let stand 5 minutes and toss with feta cheese. Season with salt and pepper.
White Chocolate Pot de Crème with Raspberry Sauce
Preparation time: 15 minutes
Cooking time: 30 minutes
Chilling time: 3 hours
Serves: 6
1 1⁄4 c. heavy cream
1⁄3 c. whole milk
1 tsp. vanilla
10 oz. white chocolate, chopped 6 egg yolks
1 1⁄2 tbsp. sugar
Pinch of salt
2 5-oz. packages frozen sweetened raspberries, thawed
1⁄4 c. Chambord or berry liqueur
In a small saucepan heat cream, milk and vanilla over low heat until hot but not boiling. Place chocolate in a medium bowl and pour hot cream mixture over, stirring until smooth. In another bowl whisk egg yolks, sugar and salt until smooth. Slowly pour cream mixture into egg yolks, whisking until smooth. Spoon chocolate into ramekins. Place ramekins in a baking dish and pour hot water into dish until ramekins are covered halfway. Bake for 30 minutes at 300 degrees. Remove from baking dish and chill 3 hours. Combine raspberries and liqueur in a blender. Blend until smooth and strain to remove seeds. Drizzle sauce on top.
Pomegranate Champagne Cocktail
Preparation time: 5 minutes
Serves: 6
6 oz. pomegranate juice
3 oz. Chambord
1 bottle good quality champagne
6 raspberries or 1⁄4 c. pomegranate seeds for garnish
Pour 1 ounce of pomegranate juice into each champagne flute. Pour 1⁄2 ounce Chambord into each flute. Top with Champagne. Garnish with a raspberry or a sprinkle of pomegranate seeds.
By Carrie Hanna, Southern Boating February 2015