Mahi Mahi Florentine
|Skinned mahi mahi steaks/Fillets||3 Pound (Six 1/2 Pound Each)|
|Salt||1 1⁄2 Teaspoon|
|White pepper||3⁄4 Teaspoon|
|Onion||1 Large, peeled and thinly sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Mahi mahi momay sauce||1 Tablespoon|
|Fresh spinach||3 Pound, washed, stemmed, and patted fairly dry|
Preheat oven to 350 degrees.
Season fish with a mixture of 1 teaspoon salt and 1/2 teaspoon white pepper.
Lay onion slices in the bottom of a large, shallow buttered baking dish.
Arrange seasoned Mahi Mahi on top.
Melt 2 tablespoons butter.
Pour butter and wine over fish.
Cover dish with tin foil and bake in preheated oven approximately 25 minutes, or until fish is cooked through.
While fish is baking, or even several hours ahead, prepare the mornay sauce.
Just before fish is taken out of the oven, make the spinach bed.
Place remaining 2 tablespoons butter in a deep pot.
Add spinach, 1/2 teaspoon salt, and 1/4 teaspoon white pepper.
Cover and cook over medium heat, stirring occasionally, until spinach has wilted and is tender.
When fish is done, place wilted spinach on a warm platter, arrange Mahi Mahi on top, scatter onions over the fish, and coat with momay sauce.
Sprinkle with paprika for color and garnish with lemon wedges.