Pan Seared Mahimahi With Poblano Mash And Tomato Relish Recipes

LOMI TOMATO RELISH

Steps:

• Combine all ingredients in a large mixing bowl and mix well.

MAHIMAHI WITH CHARRED ONION, TOMATOES, AND TAPENADE VINAIGRETTE

Steps:

• Preheat broiler and line a large shallow baking pan with foil.
• Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
• Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked thourough, 12 to 15 minutes.
• Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
• Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.

SEARED MAHI-MAHI WITH A GARLIC-SESAME CRUST AND ASPARAGUS RELISH

Steps:

• Season each fish fillet with salt and pepper and set aside.
• Mix the sesame seeds and garlic into the softened butter, adding salt and pepper to taste. Spread top of the fish fillets with the mixture to form a 1/4-inch crust.
• Pout the olive oil into a heated wok or nonstick skillet. When the oil is hot, sear each fillet on both sides and top and bottom. Be careful not to overcook the fish. When cooked, in about 1 minute, transfer to a warm plate and garnish with basil. Serve with Asparagus Relish.
• Asparagus Relish:.
• Combine asparagus, garlic, ginger, tomato, bell pepper, salt and pepper and Black Sesame Dressing in a medium mixing bowl, stirring well. Refrigerate until ready to use.

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.

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.