For the Mashed Potatoes: click here

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Panko Crusted Mahi Mahi Recipe
Recipe Video
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
Recipe 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
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