POTATO-CRUSTED MAHI MAHI #SP5
Official Contest Entry: Simply Potatoes 5Fix. This is delicious with any white fish, very versatile and chicken would even be very tasty prepared this way
Provided by KERRY C.
Categories Potato
Time 45m
Yield 16 ounces, 4 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 104, Fat 0.8, SaturatedFat 0.2, Cholesterol 82.7, Sodium 101.2, Carbohydrate 1.7, Fiber 0.2, Sugar 0.1, Protein 21.3
POTATO CRUSTED MAHI
Steps:
- Preheat the oven to 250 degrees F.
- In a medium bowl, mix the potato pearls with the butter, parsley, and salt and pepper, to taste. Set aside.
- Preheat a flat-top griddle or medium skillet over medium-high heat. Season the mahi fillet with the herb butter, salt, and pepper. Top the fillet with the potato pearl mixture. Place the fish on the hot griddle, with the potato pearl side down. Sear on each side until golden brown. Place the fillet in a non-reactive pie pan, and then add 3 tablespoons lime broth, 2 tablespoons water, and the white wine. Place the pan in the oven, and bake for 8 minutes. Remove fish to a large serving bowl with the roasted garlic and remaining lime broth. Top with the fried spinach, and garnish with the lemon and parsley sprig.
POTATO CRUSTED MAHI MAHI CORN CAKES
I was craving crab cakes but I didn't have any crab meat on hand. I decided to create a similar dish using Mahi Mahi. Instead of bread crumbs or flour I used dried corn bread crumbs. They turned out so great I just had to share them with y'all. The hash brown potatoes add a nice crunch and wonderful flavor. Potato and fish...
Provided by Tammy Brownlow
Categories Wild Game
Time 35m
Number Of Ingredients 20
Steps:
- 1. In a medium mixing bowl add peppers, onions and parsley. Add flaked fish.
- 2. Slice cornbread about 1/2 inch thick. Cut into cubes and place on a baking sheet. Bake in a 350 degree oven for about 10 minutes or until crisp.
- 3. Place in a food processor with Old Bay Seasoning and pepper. Pulse until consistency of cornmeal.
- 4. Add one cup of cornbread crumbs to fish and veggies. Add mayonnaise and eggs. Stir until well combined.
- 5. Form patties with a 1/3 cup measuring cup. This will make 6 perfect fish cakes. Refrigerate for at least 30 minutes.
- 6. In a medium bowl mix ingredients for lemon parsley mayo. Refrigerate until ready to serve.
- 7. In a large skillet pour oil to 1/4 inch and set to medium low heat. Press about a tablespoon of hash brown potatoes on top of fish cake.
- 8. Gently place potato side down in heated skillet. Place more hash brown potatoes on top. Cook 8 to 10 minutes until potatoes are golden and crispy.
- 9. Gently turn and cook the other side another 8 to 10 minutes.
- 10. Serve with Lemon Parsley Mayo. Enjoy!
MEXICAN POTATO CORN CAKES
Based on a recipe my BF asked me to make, we both liked this a lot! Altered to use real mashed potatoes. You can either use leftover mashed potatoes (2 cups), or replace the milk and potatoes with 2 cups milk and 2 cups dried potato flakes to save time. Has a mild but pleasing Mexican flavor that I think kids should like. I served this as a vegetarian main dish with a vegetable medley side of carrots, broccoli and red peppers.
Provided by Kumquat the Cats fr
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed potatoes.
- In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well.
- Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once.
- Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.
Nutrition Facts : Calories 343.5, Fat 12, SaturatedFat 6.6, Cholesterol 79.2, Sodium 238.2, Carbohydrate 49.3, Fiber 5.5, Sugar 6.7, Protein 14
CORN AND POTATO CAKES
Categories Potato Breakfast Brunch Side Vegetarian Quick & Easy High Fiber Corn Pan-Fry Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 8
Steps:
- Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste.
- In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges.
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