Pan Seared Mahi Mahi With Ginger Shiitake Cream Sauce On Potato Food

SEARED MAHI-MAHI WITH MANGO SAUCE AND FRAGRANT RICE

Steps:

• For the rice: Combine the rice and water together in a large saucepan. Place the pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes.
• For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.
• In a large bowl, whisk together the vinegar, oil, and lime juice. Season with salt and pepper. Stir in the mango, cilantro, garlic, and ginger. Set aside.
• Heat a large, nonstick saute pan over medium-high heat.
• Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes.
• Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate.
• When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.
• Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice.

GINGER GLAZED MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

GRILLED MAHI-MAHI WITH LEMON-PARSLEY POTATOES

Steps:

• Heat a grill pan over medium-high. Coat pan with cooking spray. Drizzle 1 1/2 teaspoons oil over fish; sprinkle evenly with 1/2 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork.
• Place potatoes in a microwave-safe bowl with 2 tablespoons water; cover and microwave at HIGH 2 minutes or until crisp-tender. Combine potatoes, 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt in a bowl; toss. Add potatoes to grill pan; cook 5 minutes on each side or until tender and grill marks appear. Place potatoes in a bowl.
• Place remaining 3 tablespoons oil, green onions, parsley, and juice in a mini food processor; process until smooth. Add half of parsley mixture to potatoes; toss. Spoon remaining parsley mixture over fish.

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and sake or white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

PAN SEARED MAHI-MAHI WITH PRESERVED LEMON-TOMATO CHUTNEY THAI BASIL-SHIITAKE ORZO

Steps:

• On a dinner plate, mix together the flour, tumeric and cumin. Season the fillets with salt and pepper and dredge in the flour mixture. In a large saute pan on high heat, coat lightly with oil and pan sear the fillets until brown on both sides, about 4 to 5 minutes a side. Let fish rest 5 minutes to carry over before serving. In a medium, non-reactive saucepan on medium heat, coat lightly with oil and saute the onions and ginger until soft, about 3 minutes. Add the preserved lemons, tomatoes and juice. Season and check for flavor. Reduce heat to low and simmer for 15 to 20 minutes, until tomatoes are melted. Pull off stove and keep at room temperature. Check again for seasoning. Add the parsley right before serving.
• In a large saute pan, coat with olive oil and saute the garlic and shallots until soft, about 2 minutes. Season and add shiitakes. Saute for 3 to 5 minutes until soft and deglaze with wine. Reduce by 50 percent then add orzo to heat thoroughly. Right before serving, stir in basil oil.
• PLATING: Place a small mound of orzo in the middle of the white dinner plate. Top with fillet of Mahi and top the fish with the chutney. Drizzle some basil oil and garnish with parsley.

PAN SEARED MAHI MAHI IN TOMATO MASCARPONE SAUCE

Steps:

• Heat the olive oil in a frying pan on a medium heat.
• Season the fish with salt and pepper, then add to the frying pan.
• Sautee for 5 minutes on each side, turning only once.
• Whilst the fish is cooking make the sauce by placing the mascarpone, tomato paste, lemon juice & dill in a small saucepan and gently heat. Stir until all ingredients are blended. Season to taste.
• Pour the sauce over the fish in the pan and cook for a further 2 minutes.
• Serve with green vegetables or a salad.

PAN SEARED MAHI MAHI WITH GINGER SHIITAKE CREAM SAUCE ON POTATO

Steps:

• Make the Potato Beds:.
• Peel and cut the potatoes into uniform pieces.
• Boil in water until done.
• Drain and mash.
• Add the eggs and salt and pepper and mix thoroughly.
• Shape the mashed potatoes into 4 "beds" on a parchment paper covered baking sheet.
• You can use a pastry bag or the back of a large spoon.
• Bake for 20 minutes until set and browned.
• Preheat the oven to 350 degrees F.
• Sprinkle the mahi mahi with the black pepper.
• Heat the oil in a large skillet, add the mahi mahi.
• Sear for 3 minutes on one side, then turn the fish and sear the second side for 4 minutes.
• Make the Ginger Shitake Cream:.
• Melt the butter in a large skillet over medium heat.
• Add the scallions, fresh ginger and garlic.
• Saute for 30 seconds.
• Stir in the mushrooms and soy sauce.
• Saute for another 30 seconds.
• Stir in the cream.
• Bring to a boil, reduce the heat and simmer for 3 minutes, until the sauce lightly coats the back of the spoon.
• Stir in the lemon juice.
• To serve:.
• Place one mahi mahi fillet on each potato bed.
• Spoon the sauce over each piece of fish.
• Garnish with lemon wedges.

MAHI MAHI IN CAPER GARLIC CREAM SAUCE

Steps:

• For sauce- combine all ingredients except lemon juice and reduce by half over medium heat.
• Add lemon juice and serve over prepared mahi mahi fillets.
• For fillets- Coat bottom of a large skillet with olive oil and heat to almost smoking.
• Salt and pepper fillets and pan sear each fillet for 3-4 minutes on each side.
• Plate each fillet and serve with Caper Garlic Cream Sauce.

MAHI MAHI

Steps:

• Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
• Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking (it will depend on thickness,; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
• If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
• Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about 1/4 teaspoon each) and add additional lemon juice if desired.
• Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and/or parsley (optional). Serve immediately with rice, mashed potatoes or pasta.

ASIAN GINGER MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil.
• Season mahi mahi fillets with salt and pepper, and place them in the shallow dish.
• Cover, refrigerate for 20 minutes to marinate.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
• Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork.
• Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency.
• Spoon glaze over fish and serve immediately.

PAN SEARED MAHI MAHI

Steps:

• Combine all ingredients, except Mahi Mahi fillets in a jar and shake until they are emulsified. (Or whisk together in a bowl.) Pour over Mahi Mahi fillets and allow to marinade for at least an hour in the refrigerator.
• Heat a large saute pan over medium-high heat. There is oil in the marinade that should prevent it from sticking - but use your discretion based on your history with your saute pan! Place all 4 fillets in the pan with space between them (do not crowd - if your pan is not big enough, cook in batches). Allow fish to cook without turning until nicely browned, about 4 minutes. Flip fish and allow them to brown on the other side, also about 4 minutes. Fish will flake when done.
• Remove fish from pan and serve hot! Enjoy!

SEARED MAHI-MAHI WITH A GARLIC-SESAME CRUST AND ASPARAGUS RELISH

Steps:

• Season each fish fillet with salt and pepper and set aside.
• Mix the sesame seeds and garlic into the softened butter, adding salt and pepper to taste. Spread top of the fish fillets with the mixture to form a 1/4-inch crust.
• Pout the olive oil into a heated wok or nonstick skillet. When the oil is hot, sear each fillet on both sides and top and bottom. Be careful not to overcook the fish. When cooked, in about 1 minute, transfer to a warm plate and garnish with basil. Serve with Asparagus Relish.
• Asparagus Relish:.
• Combine asparagus, garlic, ginger, tomato, bell pepper, salt and pepper and Black Sesame Dressing in a medium mixing bowl, stirring well. Refrigerate until ready to use.

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE

Steps:

• Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
• Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

MAHI-MAHI IN GINGER SCALLION SAUCE

Steps:

• Trim the roots from the scallions. Reserve four of the scallions. Cut the white part off the remaining scallions and chop finely. Trim the green of any wilted leaves and slice into one-inch lengths.
• Place the sesame oil in a medium-sized saucepan along with the white part of the scallions and the shallots, and cook over low heat until they soften but do not take on any color. Add the ginger and chicken stock and continue cooking over medium heat until the stock has reduced to two-thirds of a cup. Strain the reduced stock through a fine sieve into a small saucepan, forcing as much of the solids as possible through the sieve. Set aside.
• While the stock is reducing, blanch the green part of the scallions for a few seconds in boiling salted water, drain and immediately drop into ice water to set the color. Drain again and puree in a blender, adding a few drops of water if necessary. Remove the puree and set aside, covered, until ready to use.
• Preheat the oven to 250 degrees.
• Heat a nonstick skillet to very hot and briefly sear the four reserved scallions. Set aside.
• Season the fish with salt and pepper. Add the peanut oil to the nonstick skillet and sear the fish for a few seconds on one side, turn and sear a few seconds longer on the other side, just until it begins to take on color but is not cooked completely through. Transfer the fish to a baking sheet and place in the oven.
• Bring the reduced stock mixture to a boil. Remove from the heat and whisk in the green scallion puree. Add the lime juice, and season to taste with salt and pepper.
• Spoon the sauce on each of four warm plates, spreading it to cover the bottom of the plate. Top with a fish filet and place a seared scallion on the fish. Serve at once.

MARIE RAYNER

Steps:

• Mix together the paprika, sugar, garlic and onion powders, salt, cumin, chili, black pepper and oregano in a small bowl. Sprinkle the seasoning over both sides of each fillet and rub it in.
• Heat the oil in a large heavy based pa over medium high heat. Add the fish fillets, presentation side down and cook for 2 to 3 minutes per side, or until the fish reaches your desired level of doneness, bearing in mind that it will continue to cook while it sits. Serve hot with your desired accompaniments.
• Toss all of the vegetables together in a bowl. Whisk together the dressing ingredients to amalgamate thoroughly. Pour over the vegetables and toss all together to combine. Serve immediately.