• 10 each 6 oz mahi filet
  • ¾ cup olive oil
  • 2 lbs russet potato, washed and quartered
  • 2 cups yellow onion, diced
  • ¼ cup garlic, sliced
  • 4 cups tomato puree
  • 1 cup dry white wine
  • 5 tbsp apple cider vinegar
  • 1 bunch parsley, chopped
  • 1 – 2 cups fish stock, as needed
  • Salt and pepper to taste


  1. Season the Mahi filets with salt and pepper and set aside
  2. Sauté the onion and garlic until translucent in ½ the olive oil
  3. Then add the potatoes, chard and tomatoes and bring to a simmer
  4. Add white wine and vinegar and continued simmering until the potatoes are very soft and beginning to break up
  5. Now add the chopped parsley and seasoned fish
  6. Top with fish stock until the filets are covered
  7. Steam until fish is opaque
  8. Pour the potato and chard mix into serving dish and top with the fish filets
  9. Garnish with lemon slices, parsley and drizzle with additional olive oil

Nutrition Facts:

Serv. Size: 1 | Servings: 10 | Amount Per Serving: Calories 350 | Total Fat 16.6g |Sodium 146mg | Total Carb. 31.9g  | Protein 17.4g

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