Panko Crusted Mahi Mahi

For the Mashed Potatoes:  click here

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

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

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