Sweet Potato Crusted Mahi Mahi With Roasted Red Pepper Sauce Recipes

MAHI MAHI WITH ROASTED PEPPER BUTTER SAUCE

Steps:

• Heat 1-2 Tbsp olive oil in a large skillet over medium-high heat. Season Mahi Mahi with salt and black pepper on both sides.
• Cook Mahi Mahi in the skillet for about 3-4 minutes on each side until cooked through and flesh flakes easily. Transfer to a serving platter.
• Add onion, garlic, roasted peppers to the skillet, and cook for a couple of minutes until onion is translucent about 3-4 minutes. Add vegetable stock, juice of a half lime, and butter. Cook the sauce for another 5 minutes until it thickens a little bit while stirring occasionally. Season with cumin, and salt and pepper to taste.
• Return the fish to the pan and cover with sauce.
• Serve warm, spoon roasted pepper butter sauce over the fish, and garnish with pine nuts and parsley.

SWEET POTATO-CRUSTED MAHI-MAHI WITH ROASTED RED PEPPER SAUCE

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.

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!

GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
• Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
• Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
• Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
• Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

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.