Winter may be here, but don’t let that stop you from enjoying a crisp, refreshing rosé while the snow falls outside. What better way to offset heavy holiday foods than with a light, baked fish dish and rosé accompaniment?
Rosé wines have always been all-purpose and often under-appreciated. They unfailingly pair well with a multitude of hors d’oevres, salads, light pastas, and of course fish.
One of my favorite fish is mahi-mahi. Like a rosé wine, mahi-mahi is highly versatile. I am particularly fond of baked or broiled fish, and my newest recipe is simple to make and flavorful. The mahi-mahi is baked under a mix of parsley and sage and served alongside creamy parmesan mashed potatoes, roasted asparagus, and blistered tomatoes. The rosé wine enhances all the flavors of this complete dish. It will complement your meal and maybe send you back to a warm summer’s day.
Parsley-Sage Baked Mahi-Mahi with Parmesan Mashed Potatoes, Roasted Asparagus, and Blistered Tomatoes
- 1 package of frozen mahi-mahi filets (defrost 4 filets)
- 4 tablespoons of extra virgin olive oil
- Sea salt and cracked pepper
- 4 teaspoons of ground sage
- 4 tablespoons of freshly chopped parsley
- 4 garlic cloves coarsely chopped
- 2 shallots finely chopped
- 1/4 cup of white wine
- 1/3 cup of whole baby tomatoes (assorted colors)
- 1 small package (about 1 pound) of baby yellow potatoes
- 4 tablespoons of crème fraîche
- 1/3 cup of grated Parmesan cheese
- 4 tablespoons of salted butter
- 1 bunch of fresh asparagus spears
- Salt and pepper to taste
- Extra virgin olive oil for drizzling
- Baby tomatoes (assorted colors)
- Preheat oven to 375 degrees F.
- Place fish filets in a large ovenproof casserole or Pyrex dish. Add a few pinches of salt and pepper on both sides of each filet. Add 1 tablespoon of sage and fresh parsley to both sides of each filet.
- Add garlic, shallots, and tomatoes around the filets. Coat with olive oil. Add wine.
- Bake fish for 30 minutes. Then, broil on high for 4 minutes. Remove from heat and serve.
- Place potatoes, skin on, into a medium saucepan, cover with water, and add two teaspoons of salt. Bring to a simmer, reduce the heat, cover, and let cook for 10 minutes, or until a fork can pierce easily.
- Drain and carefully remove the skins. Transfer the skinned potatoes to a mixing bowl.
- Using a potato masher, mash the potatoes well.
- Add butter and mash some more. Add crème fraîche and Parmesan cheese. Mix well.
- Place asparagus in a shallow baking sheet. Lightly salt and pepper and drizzle with olive oil. Roast on 375 degree F oven for about 10 minutes. Remove from oven.
- Heat a dry pan until a drop of water sizzles. Add baby tomatoes and cook for approximately 1-2 minutes on each side, or until you see small, blistered, blackened spots. Remove from pan immediately.
- On each individual plate, spoon a generous amount of the potatoes, pressing down with the back of the spoon to flatten it a little.
- Next, place a fish filet on top of the potatoes, but slightly to the side to show off the potatoes (and also allow some space for the vegetables).
- Place a few asparagus tips on the side of the plate between the potatoes and the fish. Garnish with some of the blistered tomatoes on the side of fish. Spoon any extra juices from the fish on top of the fish. Serve.
For this light and flavorful dish, a refreshing wine like a 2019 Louis Jadot Rosé pairs well, a lively rosé made from selected Gamay grapes and coming from the great Burgundy region. Fermentation takes place in stainless steel tanks to create a fruity and fresh wine.
Dry, light, fresh and fruity, this wine pairs perfectly with fish, salads, and light pasta dishes. Enjoy the intoxicating floral and orange blossom aromas and flavors of ripe, red berries.