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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tender mahi mahi fillets are swimming in a beautiful broth infused with tomatoes, asparagus, white kidney beans and rosemary. The addition of gnocchi makes it a hearty meal.Mary Cannataro, Chicago, Illinois Ingredients:
4 mahi mahi fillets (6 ounces each) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons olive oil, divided |
2 garlic cloves, minced |
3 cups chicken broth |
1-1/2 cups white wine or additional chicken broth |
5 plum tomatoes, seeded and chopped |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1/2 pound potato gnocchi (about 1-1/2 cups) |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
Directions:
1. Sprinkle fish with salt and pepper. In a large ovenproof skillet, brown fish in 4-1/2 teaspoons oil for 2 minutes on each side. Bake, uncovered, at 425° for 6-8 minutes or until fish just turns opaque.
2. In a large saucepan, saute garlic in remaining oil for 1 minute. Add the broth, wine and tomatoes; bring just to a boil. Carefully add the asparagus, beans, gnocchi and rosemary. Cook, stirring occasionally, for 3-5 minutes or until asparagus is tender. Place fish in four serving bowls; spoon broth mixture over the top. Yield: 4 servings.
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