Pendleton, Ore. (March 3, 2016)- Barhyte Specialty Foods is excited to announce the creation of “Team Saucy Mama”, which will be competing at the 2016 World Food Championships (WFC) in November in Orange Beach, Alabama. The team is made up of some of the most extraordinary home cooks in the US, and each one is striving to compete in the Final Table at WFC, where one person is crowned World Food Champion and receives a $100,000 grand prize.
Saucy Mama has offered three competitor spots on the team. Two of these spots are already claimed, as last year’s WFC Saucy Mama competitors earned their way to the Top 10 round and were prequalified to compete again this year.
Only ONE spot on TEAM SAUCY MAMA and hopefully, that final spot will be MINE!
When creating recipes, I always look to the food I grew up eating and I try to put a new spin on it. This recipe is no different.
In the summers, I grew up on an island with endless seafood dinners. I may have been one of the few kids in elementary school who actually liked fish filet sandwich day in the cafeteria, and when given a choice of restaurant, I was the kid who always asked for Red Lobster I LOVE seafood and fish.
2 Mahi filets (4 oz. each)
Salt & pepper
1 TBSP olive oil
3 TBSP butter
1 garlic clove—minced
1 leek—thinly sliced
2 c. thinly sliced red potatoes
2 scallions (white only)–chopped
1 tsp salt
½ tsp black pepper
¼ c. Saucy Mama White Balsamic Honey Dressing
2 c. unsweetened almond milk
Handful of baby arugula
1 TBSP toasted slivered almonds
1 TBSP scallion tops–chopped
For the broth…
Heat 2 TBSP butter in a saucepan. Saute leek, scallion (white), and garlic for 1 minute. Add almond milk, Saucy Mama, salt, and pepper. Bring to a simmer. Add sliced potatoes and 1 TBSP butter. Simmer over medium heat until potatoes are fork tender. Remove potatoes from broth. Arrange potatoes in a 2 layer spiral in a shallow bowl.
For the Mahi…
Heat olive oil in a non-stick skillet. Season filets with salt and pepper. Saute Mahi in olive oil over medium heat 2 minutes per side until golden brown and cooked through. Remove Mahi from skillet.
For the arugula…
Quickly saute arugula in the remaining olive oil from the fish. As arugula wilts, add almond slivers.
Arrange potatoes in a 2 layer spiral in a shallow bowl. Top with wilted arugula and mahi filet. Spoon broth and leeks over fish and potatoes. Garnish with chopped scallion tops.