Pan Seared Mahi Mahi Recipes

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.

PAN-SEARED MAHI MAHI WITH GREMOLATA BREAD CRUMBS

Steps:

• Preheat a large saucepan over medium heat for 2 to 3 minutes. Add 2 tablespoons oil, then add panko. Cook and stir until lightly toasted, 2 to 3 minutes. Add garlic and cook until fragrant and panko is golden brown, 1 to 2 minutes.
• Transfer bread crumb mixture to a small bowl and add lemon zest, seafood seasoning, and 1/4 teaspoon salt; mix to combine. Set aside.
• Wipe out the saucepan and pour in remaining oil. Season fish fillets with remaining salt and add to the pan.
• Cook over medium heat until opaque, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Serve fish topped with bread crumb mixture.

PANKO-CRUSTED MAHI MAHI

Steps:

• Prep the ingredients: Preheat the oven to 350 degrees. In a small pot, bring 1 cup water with a large pinch of salt to a boil. Zest and halve the lime. Cut one half into wedges. Halve, peel, and finely chop the shallot. Halve the tomatoes. Trim the ends of the green beans.
• Cook the quinoa: Add the quinoa to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Season with salt and pepper.
• Make the wasabi aioli: In a small bowl, combine the mayonnaise, lime zest, a squeeze of lime (to taste) and the wasabi (to taste). Season with salt and pepper.
• Make the panko crust: In a medium pan, melt 1 Tablespoon butter. Toss the panko into the melted butter and season with salt and pepper. Transfer the panko to a plate and wipe out the pan.
• Cook the mahi mahi: Season the mahi mahi on all sides with salt and pepper. Spread the top of each fillet with 1 teaspoon of wasabi aioli. Press the panko onto the top of each fillet and place onto a lightly oiled baking sheet. Bake in the oven for about 10 minutes, until flaky and opaque.
• Sauté the green beans and tomatoes: Meanwhile, heat 1 Tablespoon butter in the same pan over medium heat. Add the shallot and green beans and cook, tossing, for 4-5 minutes, until the shallots are softened. Add a splash of water to the pan and let the green beans steam until tender. Add the tomatoes and cook, tossing, for another 1-2 minutes, until heated through. Season with salt and pepper.
• Plate: Serve the panko-crusted mahi mahi on a bed of veggies and quinoa. Serve with the remaining wasabi aioli and a wedge of lime.