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!
YUCCA AND SWEET POTATO CRUSTED MAHI MAHI
you can use frozen yucca. You can use grouper,salmon.It keeps the fish so moist.
Provided by Karl Strasser
Categories Fish
Time 30m
Number Of Ingredients 5
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
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
SWEET POTATO-CRUSTED MAHI-MAHI WITH ROASTED RED PEPPER SAUCE
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
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
Created for RSC #6. Doesn't this sound just like one of those fancy shmancy dishes you get in multi-star restaurants? Pretend to be a famous Food Network chef and make this at home.
Provided by Mirj2338
Categories Mahi Mahi
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Preheat the oven to 425° and line a rimmed baking sheet with parchment paper or aluminum foil.
- Set three wide and shallow bowls in front of you. Mix flour with salt, garlic powder, and grated Parmesan cheese in first bowl. Whisk eggs with salt and pepper in another bowl. Mix Panko bread crumbs, grated Parmesan cheese, parsley, garlic powder, and salt in a third bowl.
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