<p> Name of Item: Grilled Mahi-Mahi Provencale</p><p>Yield: 10 Portion Size: 6 oz. plus 2 oz. of sauce</p><p>Actual Forecasted Yield: Ingredients Weight Measure Weight Measure</p><p>Mahi-Mahi fillet—6 oz. 10</p><p>SAUCE Olive oil 2 oz. Garlic—minced 2 Tbsp. Onion, white—chopped 8 oz. White wine—dry 12 oz. Worcestershire sauce 1 Tbsp. Green bell pepper—diced 10 oz. Tomato concassé 1 lb. Green olives 1 oz. Parsley—chopped 2 Tbsp.</p><p>General Instructions: For safety, sanitation and optimum quality, fish should be defrosted in refrigerator and held at 35-40˚F until preparation. Pre-Preparation 1. To make sauce, heat olive oil in saucepan. Add garlic and onion, sauté for 2 minutes. Add white wine, Worcestershire sauce and simmer for 5 minutes. Add peppers, tomato concassé and green olives. Simmer for 10 minutes—season. This should be done at 4:30 p.m.</p><p>To Order/Portion 1. Grill Mahi-Mahi on broiler to get marks on both sides. Finish in convection oven at 375˚F for 8 minutes.</p><p>2. Ladle 2 oz of sauce on plate. Place fish on sauce and sprinkle with chopped parsley.</p><p>3. Garnish as needed</p>