Garden Vegetable Au Gratin

with Mahi Mahi

You’ll be proud to serve this delicious dish that is loaded with taste. Golden sliced potatoes, summer squash and a nice herbed cream sauce complement the delicate mahi mahi flavor.


  • 2 teaspoons salt, divided
  • 4 medium Yukon Gold potatoes, cut into to ¼" slices
  • 1 medium zucchini, cut into ¼"slices
  • 1 medium yellow summer squash, cut into ¼" slices
  • ¾ cup heavy cream
  • ½ cup butter, cubed
  • ½ teaspoon garlic powder
  • ½ teaspoon dried rosemary
  • ½ teaspoon red pepper flakes
  • 4 Sea Best Mahi Mahi Fillets, thawed and cut into ¼" slices
  • ½ cup Italian bread crumbs


  1. Preheat oven to 400˚F.
  2. Fill a large saucepan with 2 quarts water. Bring to boil; add 1 teaspoon salt.
  3. Cook potato slices for 7 minutes. Add the zucchini and squash; boil 5 minutes longer.
  4. Meanwhile, combine the heavy cream, butter, garlic powder, rosemary, red pepper flakes and remaining salt in a small saucepan. Bring to a simmer over medium-low heat for 8-10 minutes, stirring constantly. Remove from the heat.
  5. Drain vegetables; rinse with cold water and drain well.
  6. Place vegetables and sliced Sea Best Mahi Mahi in a large cast iron skillet or 13" x 9" x 2" baking dish. Top with cream sauce; sprinkle with bread crumbs. Bake, uncovered, for 15-20 minutes or until golden brown.
  7. Let stand for 10 minutes before serving.

Servings: 4 

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Salmon are born in fresh water, spend their adult life in the ocean, and then return to the fresh water areas where they were born to breed.