Potato Crusted Mahi Food

POTATO-CRUSTED MAHI MAHI #SP5

Steps:

• Preheat oven to 375 degrees. Season the fish pieces with seasoned salt to,your taste, set aside.
• slice scallions and crush garlic, place in a bowl.
• To green onions (scallions)/garlic mixture add Simply Potatoes Mashed Potatoes and stir until mixed.
• Mold the potato mixture around the fish, place in sprayed (or parchment lined) pan, space in between each piece.
• Bake at 375 for 20 minutes until golden brown, turn over carefully and finish baking for 20 to 30 more minutes depending on size of fish filet.
• Enjoy!

THE BEST MAHI-MAHI

Steps:

• For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
• Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
• For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
• Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
• Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

SWEET POTATO-CRUSTED MAHI-MAHI WITH ROASTED RED PEPPER SAUCE

Steps:

• Preheat the broiler. Line a small low-sided pan with aluminum foil. Set the peppers in it and stick the pan under the flaming hot broiler. Broil for 4 to 5 minutes on each side, til the skin blisters and blackens. Drop the peppers into a brown paper bag and seal them up for several minutes to let the steam loosen their skins. Pull the peppers out, peel, and remove the seeds. Dice the flesh and set aside.
• Whip up the sauce. Fling a saucepan over medium-high heat. Pour in the oil and let it heat. Add the onions and shallots, seasoning with a pinch of salt and pepper. Cook til soft. Add the garlic and cook for 1 minute more before dumping in the peppers. Douse with the broth, Mutha Sauce, heavy cream, and lemon juice. Simmer 5 minutes, then transfer the steaming contents of the saucepan to a food processor. Whirl til smooth, and scrape the sauce back into the saucepan. Keep warm.
• Inspect your fish fillets. If they have high spots, slice these down to get the thickness as even as possible. Season the fillets with salt and pepper, and spread the top side of each with 1 scant tablespoon of mustard.
• Take handfuls of shredded potatoes and squeeze out the moisture. Press 4 to 5 tablespoons of shreds onto the top of each fillet so they stick to the mustard. Grind on lots of black pepper, and season with a pinch of salt.
• Pour 1/2 cup of the oil into a nonstick frying pan. Set over medium heat til it sizzles when a drop of water is added. Cook 1 or 2 fillets at a time, potato side down first. Don't crowd the pan. Cook for 2 to 3 minutes, til the potatoes are nice and brown but not burned. Don't check til the fish has been cooking for at least 2 minutes. With a slotted spatula, carefully flip the fish over and cook for 2 to 4 minutes more, til cooked through. Remove from the pan and drain on paper towels while cooking the other fillets. Add more oil as necessary, but be sure it's nice and hot before adding more fish.
• Ladle a puddle of sauce onto each of 4 plates. Nestle a fillet on top, and serve.