THANK YOU CHEF DWIGHT DRAKE

HEADING TO CINCINNATI TODAY SO I THOUGHT IT ONLY

APPROPRIATE THAT WE SHOW A LITTLE LOVE

TO CHEF DWIGHT DRAKE FROM OUR CINCINNATI DIVISION

Sautéed Mahi Mahi with Hot Buttered Grapes

4 Servings

4        Harbor Banks Mahi Mahi Boneless Skinless Portions, 6 oz

1 t      Monarch Nutmeg, ground

1 t     Monarch Salt

½ c    Hilltop Hearth All Purpose Flour

¼ c    Optimax Canola Oil

1 c     Red seedless grapes

½ c    Glenview Farms 40 % Heavy Whipping Cream

1        Cross Valley Farms Lemon, cut into slices

1 c     Cross Valley Farms Spring Mix

2 T      Balsamic glaze

Method:

Lightly sprinkle fish portions with nutmeg and salt. Coat with flour; shake off excess.  Arrange fish on parchment paper in a single layer within reaching distance of range.   In a wide frying pan, heat canola oil until it sizzles with a drop of water.  Promptly add fish portions without crowding.  Cook, turning once, over medium high heat.  It should take approximately 5 minutes on each side. Remove each piece as it is done and plate up on a heated plate and hold in a warm oven.  Add grapes to pan and swirl over medium high heat just until the grapes are warm and their color is brighter red.  Pour approximately the same amount of grapes over each portion of mahi.  Add cream to pan and boil over high heat, stirring and scraping to blend with pan drippings, until cream is shiny, light golden color.  Drizzle evenly over fish and grapes.  Garnish with lemon slices and Spring mix laced with balsamic glaze.  Serve immediately.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc