| Cook Time | 4-5 minutes |
| Servings |
People
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Ingredients
- 1 pkg thawed mahi-mahi fillets skin removed
- 10 large ripe, fresh figs cut in half lengthwise, remove stem if it bothers you-I like the look of it
- 2 Tbsp Shallots chopped
- 2 Tbsp salted butter
- ⅓ c Chicken Stock
- ½ c goat cheese
- 1 Tbsp Butter
- 2 c fresh spinach
- chives to garnish
- Salt and Pepper
- Flour to dust
Ingredients
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Instructions
- Sauté the shallots and figs in butter until golden brown with the figs cut side down. Add the chicken stock and bring to a boil.
- Melt 2 Tbsp of goat cheese into the mixture, season with salt and pepper.
- Season the mahi-mahi with salt and pepper and dust with flour. Sauté in butter 4-5 minutes depending on thickness.
- On 2 plates split the spinach, place mahi-mahi on top, covering with figs.
- Garnish with marble size portions of goat cheese rolled in black pepper.
- Top with chives, either sliced or in whole stems criss-crossed on top.
