Chris' Recipes

Bon Appetite!

Seared Mahi Mahi with Hash, Soft Egg and Hollandaise

Written By: Chris - Apr• 12•14

The mahi-mahi or common dolphinfish is a surface-dwelling ray-finned fish found in off-shore temperate, tropical and subtropical waters worldwide. Also known widely as dorado, it is one of two members of the Coryphaenidae family, the other being the pompano dolphinfish.  The majority of Mahi-mahi’s calories come from protein.  The protein provides all the amino acids you need to make enzymes essential for cellular metabolism, produce hemoglobin required for oxygen transport and support healthy muscle tissue.  This fish has a sweet pronounced flavor, large moist flakes and a smooth texture, which makes it a versatile fish to grill, pan-fry, bake or steam.  It is a great source of vitamin B12, phosphorus, potassium, protein, niacin, vitamin B6, and selenium.

We recently purchased some that we had shipped over night from Washington and I’ve been looking for new ways to prepare it.  I was hungry for hash and after watching the Pioneer Woman on the Food Network, I discovered Hollandaise sauce can be made easily in the blender.  It is a sauce that begins with lemon juice and butter base, and is emulsified with the addition of egg yolks.  It is typically challenging to make with a whisk, so give this method a try for a special treat!

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Ingredients:

2 Mahi Mahi fillets
1 teaspoon Sweet Paprika
1 teaspoon Blackening Herbs
1 Tablespoon Lemon Olive Oil
1 Sweet Potato, peeled and chopped
1 Russet Potato, peeled and chopped 
6 Shallots, chopped
1/4 lb. Bacon, chopped
1 Cup Button Mushrooms, cut in half
1/2  Tablespoon of Oil, for sauteing mushrooms
1/2  Tablespoon of Butter, for sauteing mushrooms
1 Can of Green Beans, drained
2 Eggs
1 teaspoon Butter, to fry egg
Salt & Pepper, to taste

Hollandaise:
3 egg yolks
1 Juice of whole Lemon
Salt, dash to taste
Cayenne Pepper, to taste
2 Sticks of Butter (if using salted butter, skip the added salt)

Peel and chop shallots.  Cut bacon into small pieces and combine both in a skillet over medium heat and cook until bacon is crispy

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Clean, peel and chop potatoes and add them to the bacon and onions.  Continue to cook over medium heat tossing frequently until the potatoes are golden brown, about 15 to 20 minutes.  Add the drained green beans and toss.  Keep warm over low heat.

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Saute the mushrooms over high heat in about a tablespoon of butter and oil combined, until browned.  Set aside.

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Cook the Mahi Mahi.  Bill and I like it blackened and it is best to use a cast iron skillet to blacken fish, but you can also use a non-stick frying pan. Most blackened fish recipes call for dipping fish fillets in melted butter and generously coating with blackening seasoning, but I used seasoned olive oil with lemon.

The secret to a perfectly blackened mahi-mahi fish fillet is to make certain the pan is just starting to smoke prior to cooking fillets and to flip fish only once during the cooking process. Mahi fillets need to cook eight to ten minutes per inch of thickness. Once cooked, transfer the fish onto the potatoes while you prepare the Hollandaise.

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To prepare the Hollandaise, melt the butter slowly in a small pot, but don’t let it boil

Separate the eggs and place them into the blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and your should be careful to pour in the butter very slowly.

Immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon. And check the blender to make sure the sauce is still liquidy and moving easily through the blades. If it’s not, add a little more juice and give it a stir, then blend again.

Add the cayenne and blend. Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can adjust the lemon juice or salt to taste.  Store until needed in a warm spot, like on or next to the stovetop and use within an hour or so.

Last, prepare the fried eggs and assemble by stacking the fish and eggs onto the hash.  Bill doesn’t like mushrooms, so I leave them off of his plate.  Drizzle the  Hollandaise sauce season with a bit of fresh ground black pepper!

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We paired this with a wonderful Pine Ridge 2006 Carneros Merlot! Wonderful!

Enjoy!
Cheers!
~Chris

 

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