5-6 ounce Mahi Mahi or Snapper filet Salt 1 cup olive oil or salad oil 1 sprig fresh rosemary 4 sprig fresh thyme 4 garlic cloves, minced 1 bay leaf 1 teaspoon black peppercorn
Marinate fish in herb/oil for approximately 30 minutes to an hour. Squeeze a wedge of lemon juice over the filets as they cook over the grill.
Spinach Cream Sauce ¼ pound unsalted butter (¼ cup) 1 cup round onions (diced) 1 tablespoon garlic (minced) ¼ cup all purpose flour 1 cup chicken stock 1 quart heavy cream 1 cup spinach (fresh or frozen chopped) 1 tablespoon fresh tarragon, chopped (optional) Salt and pepper to taste Lemon juice to taste
In a sauce pan, sauté the onion and garlic in butter. Add flour to create a roux. Slowly add heavy cream, while whisking to prevent lumps. Add chicken stock, continue to whisk till nice and smooth. Squeeze lemon juice. Add spinach and tarragon. Season to taste with salt and pepper. If roux is too thick, add more chicken stock.