Name: Panko Crusted Mahi Mahi
Ingredients: 1 ½ to 2 pounds Fish; 2 Eggs mixed with one tablespoon Milk; 1 ½ cup Panko processed in your food processor with Herb De Provence; 2 Tablespoons Olive Oil, the Chef uses his famous Butter Olive Oil; 2 tablespoons Sweet Butter; 2 Shallots minced; ¼ cup aged Balsamic Vinegar, we use an 18 years old Black Mission Fig; ½ cup Port Ruby Wine or Madeira; 1 tablespoon Tarragon chopped; ½ cup Chicken Stock; 1 tablespoon Cornstarch dissolved in 1-tablespoon water, ONLY IF NEEDED; 3 to 4 tablespoons Sweet Butter; Salt and Pepper to taste

Jump to Recipe Print Recipe

For the Mashed Potatoes: click here

Panko Crusted Mahi Mahi

5 from 5 votes

Print Recipe

Ingredients

1 ½ to 2 pounds Fish
2 Eggs mixed with one tablespoon Milk
1 ½ cup Panko processed in your food processor with Herb De Provence
2 Tablespoons Olive Oil, the Chef uses his famous Butter Olive Oil

Port Wine & Tarragon Sauce Beurre Rouge

2 tablespoons Sweet Butter
2 Shallots minced
¼ cup aged Balsamic Vinegar, we use an 18 years old Black Mission Fig
½ cup Port Ruby Wine or Madeira
1 tablespoon Tarragon chopped
½ cup Chicken Stock
1 tablespoon Cornstarch dissolved in 1-tablespoon water, ONLY IF NEEDED
3 to 4 tablespoons Sweet Butter
Salt and Pepper to taste

Instructions

For the Fish:

Preheat Oven to 375˚

Cut the fish into 6 to 7 ounces portion. Or in 3 ounces medallions.
Dredge one side only of the fish in the flour, then in the egg and the Panko crumbs.
In a sauté pan, heat the olive oil to 365ºF and when hot sear the fish bread side down until golden brown. Transfer to a baking dish and bake for 10 minutes or until cooked to your liking. The chef likes to be about 135ºF to 145ºF internal temperature.

For the Port Wine & Tarragon Sauce Beurre Rouge:

In a saucepan, heat butter and when hot, add the shallots and sauté for 2 minutes. Add the vinegar, tarragon and Port wine and cook for 3 additional minutes. Add the stock, salt and pepper and cook for 10 minutes.
Add cornstarch mixture and stir until smooth. Add more butter at the end off the heat and adjust with salt and pepper IF NEEDED to your liking.

Notes

For the Woll Non-Stick Fry Pan: click here

For the Laser Thermometer: click here

For the Butter Olive Oil: click here

For the Fig Balsamic Vinegar: click here

For the Silicone Matt: click here

For the Herbs de Provence: click here

For the Silicone Cover: click here

About
Latest Posts

Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

Latest posts by Chef Jean-Pierre (see all)