Potato Crusted Mahi Mahi Corn Cakes Recipes

MAHIMAHI WITH CRISPY POTATOES

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!

PISTACHIO-CRUSTED MAHI MAHI

Steps:

• Preheat the oven to 350°F.
• Place the fillets on a baking sheet and season with the lemon juice, pepper, and salt if desired.
• Top with the pistachio nuts and drizzle with the melted butter.
• Bake for 20 to 22 minutes or until the fish flakes easily with a fork; serve immediately.

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.

MAHI MAHI WITH POTATO RISOTTO AND MIXED PEPPERCORN SAUCE

Steps:

• For RISOTTO:.
• Combine potatoes, stock, wine and garlic in medium nonstick skillet over high heat. Boil until almost all liquid evaporates and potatoes are tender, stirring occasionally, about 12 minutes. Mix in Parmesan cheese and butter. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature).
• FOR FISH:.
• Preheat oven to 350ºF. Heat oil in large ovenproof skillet over medium heat. Season fish on both sides with salt and half of peppercorns. Add to skillet; cook 5 minutes per side. Transfer skillet to oven and bake fish until cooked through, about 5 minutes.
• Transfer fish to plate. Tent with foil to keep warm. Place same skillet over medium heat. Add brandy and boil 30 seconds, (mixture may ignite). Add stock, cream and remaining crushed peppercorns and boil until reduced to 1cup, about 5 minutes. Remove from heat and whisk in 1 Tablespoon butter. Season to taste with salt.
• Meanwhile, rewarm risotto over low heat. Divide between 2 plates. Top with fish and spoon sauce over.

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

POTATO-CRUSTED MAHI MAHI #SP5

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!

CILANTRO CRUSTED MAHI MAHI

Steps:

• Heat olive oil in a large oven proof skillet over medium high heat.
• Preheat oven to 375 degrees.
• Season both sides of fish with salt and pepper.
• Dredge only one side of each fillet in the cilantro.
• Place fish, cilantro side down, into the hot olive oil, being careful not to crowd the pan.
• Cook until cilantro is crisp, checking often not to burn. (I check after 1 minute, then every 30 seconds after that.).
• Turn fish over, then place in preheated oven.
• Bake for 3-5 minutes, or until fish flakes easily with a fork.
• If you do not have a large oven proof skillet, you can cook fish a couple of fillets at a time, then transfer to a baking dish to finish cooking. You can use less oil or nonstick spray if using a nonstick pan, just remember to add more before adding more fish. Add extra cooking time since the dish is not preheated.

POTATO CRUSTED MAHI MAHI CORN CAKES

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!