Pan Seared Mahi Mahi With Ginger Shiitake Cream Sauce on Potato
- Reviews 1
Ready In: 1 hr
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 4 mahi mahi fillets
- fresh coarse ground black pepper, to taste
Ginger Shitake Cream
- 3 tablespoons butter
- 1⁄2 cup chopped scallion
- 2 tablespoons finely minced fresh ginger
- 4 cloved garlic, chopped
- 8 ounces fresh shiitake mushrooms
- 1⁄3 cup soy sauce
- 1 1⁄2 cups heavy cream
- 3 tablespoons fresh lemon juice
Potato Beds
- 5 large red potatoes
- 2 eggs, beaten
- salt and pepper
- lemon wedge (to garnish)
Directions
- 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.
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