This recipe for FLORENTINE MAHI MAHI, by David Cummins, is from Cooking Capers With Dr. Dave,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 skinned Mahi Mahi steaks or fillets, about 1/2 pound each 1 1/2 tsps. salt 3/4 tsp. white finely-ground pepper 1 large onion, peeled and thinly sliced 4 Tbs. butter 1/2 cup dry white wine 3 pounds fresh spinach, washed, stemmed, and patted fairly dry Paprika Lemon wedges for garnish
4 Tbs. butter 4 Tbs. all-purpose flour 2 cups milk 1/2 tsp. salt 1/4th. tsp freshly-ground white pepper 1 tsp. Worcestershire sauce 1/3rd. cup freshly grated Parmesan cheese
Melt butter over medium heat in a heavy saucepan. Add flour. Cook stirring constantly for 4 to 5 minutes. Still stirring with a whisk, slowly pour in the milk. Simmer sauce 20 to 25 minutes, stirring occasionally to prevent scorching. Season with salt and pepper, add Worcestershite and grated cheese. Simmer 5 minutes longer, stirring frequently.
Preheat oven to 350 degrees. Season fish with a mixture of 1 tsp. salt and 1/2 tsp.white pepper. Lay onion slices in the bottom of a large, shallow buttered baking dish. Arrange the Mahi Mahi on top. Melt 2 Tbs. butter. Pour butter and wine over the fish. Cover dish with foil and bake approximately 25 minutes or until fish is cooked through.
While fish is baking, or even several hours ahead, prepare the Mornay Sauce. Enjoy!
4 to 6
Mahi Mahi is one of the mildest fish I've ever eaten. Paired with this delicious Mornay sauce, it's guaranteed to bring a smile to your guests' faces!