My husband Jon is one of the best cooks I know. My favorite dish that he does is fish in a broth with fingerling potatoes. I think this could be served in the highest end restaurant! If you could taste it you would agree with me. Today I am going to get him to share his recipe with you!
2 Mahi Mahi fillets
8 cups of water
2 bunches of scallions
4 large onions halved
1 fennel bulb
1 bag of fingerling potatoes
2 heads of garlic
1 bouillon cube
salt and pepper
Place the water in a pot, add 3 of the halved onions, fennel tops, green tops of the scallions, half the lemon, bouillon cube, garlic head halved and bring to a boil for 60 minutes.
While the broth is boiling, cut fennel bulb in half and remove the hard core. Dice up the remaining part of the fennel. Along with the fennel take half of the scallions and chop them. Place olive oil in a pan and cook the scallions and fennel till soft.
Preheat oven to 400 degrees. Place potatoes, the other half of the scallions, the remaining halved onion and the remaining garlic in a roasting pan, drizzle olive oil on top and add salt. Roast for 40 minutes.
Once both broth and vegetables are done prepare fish by lightly salting and adding to a hot skillet coated with olive oil skin side down. Let fish cook for 5-8 minutes or until skin is crisp. Flip the fish over and add the pan into the preheated oven for approximately 5-10 minutes.
Place fennel and scallion mixture in the bottom of a serving bowl, place potatoes and roasted garlic in the bowl. Put the fish fillet on top of the potatoes, ladle the broth into the bowl so that the potatoes are cover half way. Add the roasted onion and scallions onto the sides of the fish. Slice the truffle butter and place on the top of the fish. Garnish the dish with chives and serve hot.