Potato Crusted Mahi Food

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

YUCCA AND SWEET POTATO CRUSTED MAHI MAHI

Steps:

• 1. Mix yucca and sweet potato and salt and pepper
• 2. Brush fish with eggwash. Top the fish with the mixture.
• 3. Sear mixture side down. When it is golden brown flip it over.
• 4. And finish in a 350 oven for about 10 minutes.

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!

POTATO-CRUSTED HALIBUT

Steps:

• In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
• Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
• To cook the fish:
• Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.
• This will make a fish lover out of anyone!

POTATO-CRUSTED QUICHE

Steps:

• Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes. Line the side of a 9-inch pie plate with overlapping potato slices so they stick out above the rim; line the bottom with the remaining slices.
• Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in 1 cup cheese. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes. Let cool at least 20 minutes before slicing.

CRISPY POTATO CRUST

Steps:

• Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
• In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
• Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
• Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

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.

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.

POTATO-HORSERADISH-CRUSTED MAHI-MAHI

Steps:

• Combine potatoes, shallot, horseradish, mustard, garlic salt and pepper in a medium bowl.
• Spread each portion of fish with 1 teaspoon mayonnaise, then top with one-fourth of the potato mixture, pressing the mixture onto the fish.
• Heat oil in a large nonstick skillet over medium-high heat. Carefully place the fish in the pan potato-side down and cook until crispy and browned, 4 to 5 minutes. Gently turn the fish over, reduce hear to medium and continue to cook until fish flakes easily with a fork, 4 to 5 minutes. Serve with lemon wedges.

BARRAMUNDI FILLETS WITH ROASTED SWEET POTATOES AND BRUSSELS SPROUT CHIPS

Steps:

• Whisk shallot, 1 teaspoon lime juice, lime peel, vinegar, and honey in small bowl. Whisk in 2 tablespoons oil. Season vinaigrette to taste with salt.
• Preheat oven to 450°F. Pierce sweet potatoes in several places with fork. Place on sheet of aluminum foil and roast 30 minutes. Turn potatoes over and roast until soft, about 20 minutes longer. Let stand until cool enough to handle. Scoop flesh into processor; discard skins. Puree sweet potatoes until smooth. Add 3 tablespoons butter, thyme, nutmeg, and remaining 2 teaspoons lime juice; process until blended and smooth. Add milk; process to blend. Transfer to microwave-safe bowl. Season to taste with salt and pepper. DO AHEAD: Vinaigrette and potatoes can be made 1 day ahead. Cover separately and chill. Bring vinaigrette to room temperature and rewhisk before using.
• Preheat oven to 450°F. Place brussels sprout leaves on rimmed baking sheet. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper, and toss to coat. Spread leaves out in even layer. Roast until almost all leaves are brown in spots and crisp, tossing occasionally, about 15 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet and cook 30 seconds. Reduce heat to medium and add remaining 2 tablespoons butter to skillet. Continue to cook fish until edges appear opaque, occasionally basting by spooning juices in skillet over, about 4 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes.
• Rewarm sweet potatoes in microwave in 30-second intervals until heated through, stirring occasionally. Divide sweet potatoes among plates. Arrange fish alongside and drizzle vinaigrette over. Sprinkle brussels sprout chips over and serve.
• What to drink:
• Floral, subtly spiced Chehalem 2008 "3 Vineyard" Pinot Gris, Oregon ($19).