Sunday, November 4, 2012

Macadamia encrusted Mahi-Mahi and Rosemary White Truffle Potatoes

While I always love to cook, sometimes I am just in the mood to really 'bring it' in the kitchen arena and remind my husband just how good he has it, haha. So last weekend I made macadamia encrusted mahi-mahi, rosemary and white truffle roasted potatoes and a salad that was mind-blowing on its own. Here's how you can replicate this evening...

For starters, you'll need to get the potatoes started as they take the longest. I chose small/medium red potatoes and I cut them into four pieces per potato, so fairly sizable chunks - skin on, of course. I tossed them in a large metal bowl with a mixture of olive oil, pink himalayan sea salt, white ground peppercorns, some sprigs of freshly cut rosemary and white truffle oil. You can find white truffle oil at any high-end grocery/gourmet store...it is pricey, but I recommend buying a small bottle and rationing it out - so worthwhile for the richness alone. Anyway, once the potatoes are coated with the mixture, move them to a baking sheet and bake them at 400 degrees for 25 minutes.

Now take the fish steaks (ours were frozen and purchased at Trader Joe's - I recommend fresh obviously, but do what you can!) and after rinsing them, lightly salt and pepper both sides. In order to coat the fish, you need to first dip it in coconut milk. However, if you don't have coconut milk, you can make a substitution with regular milk whisked with powdered ginger - its a close second, taste-wise. Once they are coated with milk, roll the fish through the breading mixture (1/2 cup panko breadcrumbs, 1/4 cup melted unsalted butter, 2 tbsp wheat flour and 1-1 1/4 cups of freshly ground macadamia nuts, coarsely ground) and then place them on a baking sheet that is lined with foil. Bake at 425 degrees for about 10-12 minutes, or until the crust is browned and crunchy.

As for the potatoes (which were cooking at a lower temp), you can leave them in while the fish cooks, but keep an eye on them to ensure they don't get TOO crispy, aka burnt. If they're getting done, just pull them out.


Served with a mixed green salad topped with crispy prosciutto and a homemade white balsamic vinaigrette and paired with a cucumber sake-tini. On a night like this, life was just GOOD.

- Melissa

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