The name of this dish was inspired by the historic Prince Murat Hotel, located in Baton Rouge. The hotel was named for Prince Achille Murat of Naples, the nephew of Napoleon Bonaparte.

Prep Time: 30 Minutes
Yields: 4 Servings

Comment: The name of this dish was inspired by the historic Prince Murat Hotel, located in Baton Rouge. The hotel was named for Prince Achille Murat of Naples, the nephew of Napoleon Bonaparte.

Ingredients:
4 (4-ounce) mahi mahi fillets
1/2 cup butter
1/4 cup diced artichoke bottoms
1/2 cup peeled and minced sweet potatoes
1/2 cup peeled and minced white potatoes
1/4 cup minced mushrooms
1/4 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup minced garlic
2 cups flour, divided
2 cups chicken stock
3/4 cup heavy whipping cream
1 tbsp Creole mustard
1 tsp lemon juice
1/4 cup vegetable oil
salt and ground black pepper to taste
granulated garlic to taste
1/2 cup milk
1 tbsp minced fresh parsley

Method:
In a sauté pan, melt butter over medium-high heat. Add artichokes, potatoes, mushrooms, onion, celery, bell pepper, and minced garlic. Sauté 5–7 minutes then sprinkle in ¼ cup flour. Add chicken stock and reduce to half volume then add heavy whipping cream, Creole mustard, and lemon juice, stirring to incorporate. Set pan aside. In a separate sauté pan, heat oil over medium-high heat. Season remaining flour to taste with salt, pepper and granulated garlic. Dip mahi mahi fillets in milk then dredge in seasoned flour, shaking off excess. Sauté mahi mahi fillets in oil 3–4 minutes, lightly browning each side until fully cooked. Tilt pan and remove excess oil. Add prepared vegetables and toss to reheat. To serve, place a generous portion of vegetables and sauce in the center of a serving plate. Top with one mahi mahi fillet and sprinkle with parsley. Serve immediately.