From the episode “Hard Knocks in Hendersonville”

Serves 4

YOU’LL NEED
For the Curry
• 1 large white onion, diced
• 1 tbsp. ginger, minced
• 6 cloves garlic, minced
• 1 cup chick peas
• 3 tbsp. yellow curry paste
• 1 cup white wine
• 2 cups chicken stock
• 2 cups coconut milk
• 2 limes, juiced
• 1 bunch cilantro, chopped
• 2 cups baby spinach

For the Mahi-Mahi and Shrimp
• 4 tbsp. grape seed oil
• 24 oz. mahi-mahi, cut into 6 once portions
• 8 16-20 peeled and deveined shrimp
• 1 bunch chives, sliced

MAKE IT
Curry
1. In a large sauce pot over medium heat add onions, ginger, and garlic. Allow to sweat for approximately 4 minutes.
2. Next stir in curry paste and chic peas and cook for an additional 3 minutes.
3. Deglaze the pan with white wine. Cook for approximately 3 minutes.
4. Then add chicken stock, coconut milk, juiced limes, cilantro, and baby spinach.

The Mahi-Mahi
1. In a sauté pan over medium-high heat add grape seed oil and fish seasoned mahi-mahi.
2. Allow the mahi-mahi to cook for approximately 3 minutes.
3. Next flip the mahi-mahi over and drop the heat to medium-low.
4. Then add seasoned shrimp to the pan.
5. Allow the shrimp and the mahi-mahi to cook for additional 4 minutes.

Plating
1. Place sauté spinach and 3 oz. of curry sauce in the middle of the plate.
2. Place mahi-mahi on top of the sautéed spinach.
3. Place 2 shrimp on top of fish filet.
4. Finish with chives.