Mahimahi With Crispy Potatoes Recipes

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

Sweet Potato-Crusted Mahi-Mahi with Roasted Red Pepper Sauce image

We think this is one fine fancy-pants dish. The sweet potato crust not only seals in the succulence of the fish but also gives it a crunchy, caramelized coating. The sauce of roasted red peppers simmered with lots of aromatics makes for a sexy finish.

Yield feeds 4

Number Of Ingredients 16

Ingredients

2 red bell peppers
1/4 cup olive oil
1/2 cup chopped red onion
1 shallot, peeled and minced
Pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 cup chicken broth or stock (to make your own, see page 168)
1/2 cup Mutha Sauce (page 165)
1 tablespoon heavy cream
Juice of 1/8 lemon
4 mahi-mahi, tilapia, or other firm, white, 1/2-inch-thick fish fillets (about 1 1/2 pounds)
Kosher salt and black pepper
1/4 cup Creole mustard (preferably Zatarain's) or Dijon mustard
2 cups peeled, shredded yams or sweet potatoes
Coarsely ground black pepper
1/2 to 2/3 cup olive oil

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.

MAHIMAHI WITH CRISPY POTATOES

Mahimahi With Crispy Potatoes image

Make and share this Mahimahi With Crispy Potatoes recipe from Food.com.

Provided by dluder

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
3 medium russet potatoes
3 garlic cloves, minced
4 mahi mahi fillets (I get the bag of frozen Mahimahi at CostCo)
3 tablespoons unsalted butter, cut into 1/4-inch pieces
4 sprigs fresh thyme
1 lemon, sliced thin

Steps:

Oven to 425°. Spread 1 Tbsp olive oil over the surface of rimmed cookie sheet.
Run the potatoes through a mandoline or slice by hand to get 1/4" thick slices. Toss potato slices with 2 Tbsp olive oil and minced garlic. Salt and pepper to taste. Arrange the potatoes into 4 piles on the cookie sheet. Bake until brown in spots and just tender, 30-35 minutes.
Pat the mahimahi dry with paper towels and season with salt & pepper. Place 1 mahimahi fillet on top of each potato pile. Top with butter pieces, thyme sprigs and lemon slices on top. Return to oven and continue to bake until fish flakes when poked with knife, about 15 minutes.
Place one potato & fish pile onto each plate and serve!

Nutrition Facts : Calories 469.8, Fat 20.4, SaturatedFat 7.3, Cholesterol 171.8, Sodium 191.2, Carbohydrate 30, Fiber 4, Sugar 1.6, Protein 41.4

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