Name of Item: Grilled Mahi-Mahi
Provencale
Yield: 10
Portion Size: 6 oz. plus 2 oz. of sauce
Actual
Ingredients
Weight
Mahi-Mahi fillet—6 oz.
Forecasted Yield:
Measure
Weight
Measure
10
SAUCE
Olive oil
Garlic—minced
Onion, white—chopped
White wine—dry
Worcestershire sauce
Green bell pepper—diced
Tomato concassé
Green olives
Parsley—chopped
2 oz.
2 Tbsp.
8 oz.
12 oz.
1 Tbsp.
10 oz.
1 lb.
1 oz.
2 Tbsp.
General Instructions: For safety, sanitation and optimum quality, fish should be defrosted in refrigerator
and held at 35-40˚F until preparation.
Pre-Preparation
1. To make sauce, heat olive oil in saucepan. Add garlic and onion, sauté for 2 minutes.
Add white wine, Worcestershire sauce and simmer for 5 minutes. Add peppers,
tomato concassé and green olives. Simmer for 10 minutes—season. This should be
done at 4:30 p.m.
To Order/Portion
1.
Grill Mahi-Mahi on broiler to get marks on both sides. Finish in convection oven at
375˚F for 8 minutes.
2.
Ladle 2 oz of sauce on plate. Place fish on sauce and sprinkle with chopped parsley.
3.
Garnish as needed