Mahi-mahi , Scallops & Prawns Recipe

Inspired by Bridges Restaurant and Bar

Time40m

Serves4

fingerling potatoes, onions, red bell pepper, broccolini, lemon

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Ingredients

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Seafood

2 pieces Mahi-mahi fillets

8 pieces Scallops

12 pieces Prawns

Vegetables

1 pound Fingerling potatoes

1 medium Onion

1 medium Red bell pepper

1 bunch Broccolini

Seasoning

1 whole Lemon

4 tablespoons olive oil

3 cloves Garlic

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Watkins paprika

Method

Preparation

Prepare the Ingredients

Wash the fingerling potatoes thoroughly and slice them in half lengthwise. Dice the onion and red bell pepper into small pieces. Trim the ends of the broccolini.

Season the Seafood

In a bowl, combine the mahi-mahi, scallops, and prawns. Drizzle with 2 tablespoons of olive oil, minced garlic, salt, black pepper, and paprika. Toss to coat and let marinate for 15 minutes.

Cooking

Cook the Potatoes

In a large pot, add the fingerling potatoes and cover with water. Bring to a boil and cook for about 10 minutes until tender. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper, sautéing for about 5 minutes until softened. Add the broccolini and cook for an additional 3-4 minutes.

Cook the Seafood

Push the vegetables to the side of the skillet and add the marinated seafood. Cook for about 3-4 minutes on each side or until the seafood is cooked through and opaque.

Combine and Serve

Add the cooked fingerling potatoes to the skillet and gently mix with the seafood and vegetables. Squeeze the juice of one lemon over the dish, stirring to combine. Serve hot.