Best Mahimahi With Crispy Potatoes Recipes

Mahimahi With Crispy Potatoes image

Provided by dluder

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil
3 medium russet potatoes
3 garlic cloves, minced
4 mahi mahi fillets (I get the bag of frozen Mahimahi at CostCo)
3 tablespoons unsalted butter, cut into 1/4-inch pieces
4 sprigs fresh thyme
1 lemon, sliced thin

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!

Nutrition Facts : Calories 469.8, Fat 20.4, SaturatedFat 7.3, Cholesterol 171.8, Sodium 191.2, Carbohydrate 30, Fiber 4, Sugar 1.6, Protein 41.4

Potato Crusted Mahi image

Provided by Bobby Flay

Categories main-dish

Time 44m

Yield 1 serving

Number Of Ingredients 12

1-ounce potato pearls
1/4-ounce butter, softened
1 teaspoon chopped parsley leaves
Salt and freshly ground black pepper
1 (12-ounce) mahi fillet
1/2 tablespoon herb butter
3 tablespoons garlic lime broth, plus another 3 tablespoons
2 tablespoons white wine
5 cloves garlic, roasted
1/2-ounce fried spinach
1 lemon wedge, for garnish
1 sprig parsley, for garnish

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.