SeaWatch’s mahi with salsa
Q: I ordered the mahi at SeaWatch lastweek. Itwas cooked perfectly and served with a delicious pineapple salsa. I would like to try making it at home. Is there anyway you can get the chef to share the recipe? Thanks.— Todd Farley, Hollywood A: When I caught up with executive chef Darryl Shuford, of SeaWatch on the Ocean (6002N. Ocean Blvd., Fort Lauderdale; 954-781-2200; seawatchontheocean.com), he candidly explained the origin of the Blackened mahi-mahi with tomatillo pineapple salsa:“We had been serving the mahi with a butter sauce based on a Paul Prudhomme recipe since 1989. A few years ago, we realized our guestswanted something lighter. The salsawas featured in aNew York Times article and paired with grilled chile flank steak. I tried the recipe and it was so delicious, I knew itwould be great with the mahi, too. The recipe is laborintensive, but soworth it.”
Shuford blackens the fish on a flat-top grill. He suggests using a cast-iron skillet at home. I imagine the salsa recipewould be a winner on chicken and pork, too. Keep it in mind for summer grilling, or for a fresh take on chips and salsa.
And in case you haven’t heard, Shuford recently started serving Sunday brunch at the seaside restaurant. Enjoy an omelet station, a la carte offerings and drink specials while taking in the gorgeous views.
Q: We had dinner the other evening at Villagio, in Mizner Park in Boca Raton, and had the most delicious roasted potatoes. If at all possible, Iwould love the recipe for them. They definitely were scrumptious. Thanks for any help you can giveme in obtaining the recipe. — BarbaraWeiss, Boca Raton
A: Villagio (344 Plaza Real, Boca Raton; 561-447-2257; villagiorestaurants.com) has two additional locations in Coral Gables and one in Sunrise and is part of T.B. Restaurant Concepts. T.B. stands for Thomas Billante, who founded the group that also includes Bella Luna and Rosalia’s in AventuraMall and Carpaccio in Bal Harbour. The potato recipe comes from Billante’s mother, Rosalia.
Villagio executive chef Paul Johnston said, “Everyone loves these potatoes for their simplicity. I’ve been making this recipe for 28 years. Sometimes I take it for granted and forget howmany people enjoy this dish. It’s like au gratin or scalloped potatoes, but without all the butter and cream, so it’s healthier.” And who doesn’t love that?