Poached Mahi  
Recipe Number: 1097630815
Contributor: Kurokat
4-5 Mahi Mahi fillets (3 to 4 oz)
1/8 C Garlic, chopped
Sweet basil
Black pepper
Lemon grass
Rock salt
3 cans Chicken soup
Butter or margarine
1-2 cloves Garlic, chopped
1/2 cup + 1 tsp Clarified butter
Sweet basil
Black pepper

Béarnaise Sauce:
1 packet Béarnaise sauce-mix (Knorrs or Schilling preferably)
Red wine vinegar
1 can evaporated milk (regular size)
Butter or margarine.
Cooking Instructions
Mahi Mahi:
Bring chicken soup to a boil in a pot or deep saucepan. Add lemon grass, black pepper, and rock salt. Lower heat to medium high. Place 2 to 4 mahi mahi Fillets to boiling chicken soup. Cover with lid, constantly checking to prevent boil over. Cooking time is about 2 ½ to 3 minutes (indication that fish is done is the slight separation of ridges in meat). Arrange fillets in serving bowl or deep dish.

Weep chopped garlic in saucepan with a tsp. of clarified butter. As garlic is weeping, add sweet basil, and black pepper. Add ½ cup of clarified butter to mixture. Pour sauce over mahi mahi and sprinkle a small amount of sweet basil on fillets. Thin slice almonds are also a good additional topping. Serve with tartar sauce or optional béarnaise sauce recipe.

Bernaise Sauce:
Melt ½ - stick of butter or margarine in 1 cup of evaporated milk. Heat on med. high and bring to a slow boil stirring occasional (be careful not to burn milk). Add sauce mix and stir vigorously with a whisk or fork. Add 2 to 3 tablespoons of red wine vinegar. Continue to stir until sauce thickens. Other types of fish such as Ahi or Salmon is also a good choice. This recipe goes well with all types of starch dishes. Sautéed baby asparagus spears (fresh) is a must with this dish.