Grape Leaf-Wrapped Mahi Mahi

The last 4 weeks I have had the privilege of dogie sitting Miley the cutest dog ever (yes i know others may have words with that)!!  However, with dogie sitting comes early morning walks which is how i ended up at 7:30am at the Union Square greenmarket (NYC).  What luck to be shopping along side NY's famous chefs and sous chefs and getting my pick of the freshest ingredients. I saw the purple Peruvian potatoes first which set the platform for color and the bright greens and amazing scent of the fresh herbs brought together all my senses to make this amazing dish!

Ingredients (serves 2):

1 lb fingerling and purple Peruvian potatoes combined
Olive oil
Kosher salt
Pepper
1 pound mahi mahi (cut into 2 portions)
1 tsp herbs de provence
1 lemon (slice 1/2 of the lemon into two 1/4 inch slices)
1 bay leaf
1 tsp peppercorns
1/4 cup dry white wine
Grape leaves in water
3/4 cup low fat mayonnaise
2 tbsp Dijon mustard
1 medium shallot
1/4 cup rice vinegar
1 cup flat leaf parsley
2 large bunches tarragon
1/2 bunch chives


Directions:

1) Preheat oven to 425 degrees. Scrub potatoes and slice in half length wise. Toss potatoes with 2.5 tsp olive oil. Season with kosher salt and pepper.  Spread potatoes on a baking sheet leaving room between potatoes.  Bake for 30 minutes or until lightly browned.

2) While potatoes are cooking prepare the tarragon sauce.  Place the low fat mayonnaise, Dijon mustard and rest of the ingredients (through chives) into a food processor.  Add 1 tbsp olive oil and process till smooth. Season with kosher salt and pepper. 

3) Reduce temperature of the oven to 375 degrees. Rinse 4 grape leaves and pat dry.  Season each portion of the mahi mahi with 1 tsp lemon juice, .5 tsp herbs de provence, kosher salt and pepper.  Using 2 grape leaves per portion of fish, wrap the top of the fish with the leaves and place 1 slice lemon on top of wrapped fish.  Place in a baking dish.  Add 1 bay leaf, peppercorns and wine to baking dish.  Cover with aluminum foil and bake covered for 5 minutes.  Remove foil and continue cooking for 3 minutes or until fish flakes when tested with a fork.

4) To plate:  Ladle tarragon sauce on to plate and top with fish. Serve fingerling potatoes on the side.

Note:  Tarragon sauce can be made 1 day in advance and refrigerated.  Serve at room temperature.  The tarragon sauce can be used as a dipping sauce for the potatoes.