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.

Ingredients

• 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

Directions

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