Cashewcrustedmahimahiwithcrispyonions Recipes

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.

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

Steps:

• To prepare ahi:
• In a heavy bottom saucepan over high heat, heat 2 tablespoons olive oil and add the sliced onion. Cook the onions, constantly stirring until onions caramelize. Set caramelized onions aside.
• Heat 1 tablespoon olive oil in a large skillet. Roll the tuna in the dehydrated and crushed onions and sesame seeds. Sear on all sides until browned and to desired doneness (rare to medium-rare doneness is recommended).
• To make Vanilla Bean Jasmine Rice:
• In a medium saucepot, cook rice over medium heat with vanilla bean, shallots, butter, and broth. Bring to a boil, reduce heat to medium-low, and cover the saucepot with a lid. Simmer until all of the liquid is absorbed and the rice is cooked, about 8 minutes. Remove from heat and fluff the rice with a fork.
• To make Apple Cider-Soy Butter Vinaigrette:
• In a medium saucepan, combine both vinegars and apple juice over medium heat. Reduce the liquid mixture to 1/2 cup. Just before serving, stir in the cold butter and margarine in small quantities while whisking over medium heat. Place in a blender and blend for just a few seconds. Season with salt and pepper.
• Serve the tuna steaks alongside Jasmine rice and caramelized onions, drizzled with the vinaigrette and sprinkled with chives.

Steps:

• Rinse fish and pat dry.
• Season with salt & pepper.
• Mix cornstarch with cayenne pepper and spread on a flat tray or dish.
• Pour coconut milk in a shallow bowl.
• Place chopped cashews in a shallow bowl.
• Dredge fish portions top only in cornstarch mixture shaking off excess.
• Dip top of fillet (with the cornstarch) into the coconut milk then lay on chopped cashews.
• Place on lightly oiled baking dish, cashew side up.
• Bake at 350 degrees for 20 minutes until golden.

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.
• Preheat broiler.
• Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.
• Serve fish topped with onion mixture and sprinkled with parsley.

Steps:

• Blanch basil and mint in a small pot of boiling water for 10 seconds. Remove herbs from pot and place in a large bowl of ice water. Drain once cooled, and then pat dry with paper towels. Tranfer basi and mint to a blender. Add avocado oil, puree until smooth. Transfer to a small bowl. Season with salt and pepper. Cover and chill for 2-3 hours. Once chilled, strain oil through a fine mesh strainer. (Do not press or squeeqe the oil through the strainer, because it could make the oil cloudy.) Store the strained oil up to 7 days in the refrigerator. Let stand at room temperature for 30 minutes before using. Makes 1 cup. Season tuna with salt and pepper and coat with sesame oil. Dredge the tuna in the cashews, coating the tuna evenly. In a nonstick pan over medium-high heat. Heat the canola oil until hot. Arrange the tuna in the pan without overcrowding it and cook for 15 seconds per side, making sure to sear edges as well. The sear should only penetrate 1/8-inch or less into the tuna steaks. Transfer the tuna to a cutting board and cut into ¼ inch thick slices. Drizzle with about 3 Tbsp of the mint-basil avocado oil. Serve immediately.

Steps:

• Mix the powdered milk with enough water to equal 1/2 cup
• Rinse fish and place in a shallow dish or pie pan, pour milk over fish
• Allow fish to soak in the milk for approximately 1 hour
• Mix the cornflake crumbs, cashews, parsley, lemon zest, salt, cardamom, coriander, paprika and cayenne pepper together in a shallow dish or plate
• Prepare a broiler pan by spraying with non-stick cooking spray and set aside
• Preheat oven to 450 degrees
• While oven is preheating, heat the 1 tablespoon of olive oil in a non-stick saute pan
• When oil is warmed, add the onion rings and saute, stirring frequently until onions are browned and crispy, approximately 15 to 20 minutes
• Dredge the fish in the crumb mixture, pressing down slightly to coat, turn and repeat making sure fish is covered in crumbs
• Place the fish fillets on the broiler pan, sprinkle with a few grinds of fresh black pepper and put in the upper third of the preheated oven
• Bake for 10 to 12 minutes or until fish is opaque throughout when tested and crust is golden brown
• Divide the crispy onions onto 4 individual plates, top each with a cooked fish fillet and lemon wedge

Steps:

• Preheat oven to 350°F, line a baking sheet with foil and spray non-stick spray.
• If using whole cashews, pulse in a blender or food processor until crushed.
• Mix the cashews with the bread crumbs, set aside. Mix the milk and eggs and beat together in a medium bowl, set aside. Mix about 1 tsp each of both salt and pepper into the flour, set aside.
• Prepare an assembly line with the three mixtures by putting flour mixture into a shallow plate, and the bread-cashew mixture in another shallow plate.
• Work the fillets one at a time by flouring each of the fillets and shaking off the excess. Proceed to submerge the floured fillet into the eggs and then covering with the bread crumb-nut mixture; repeat with the remaining fillets.
• Place crusted fillets on baking sheet at least an inch apart. Insert into oven and bake for about 20 minutes or until crust is golden brown. Eat fresh.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir mayonnaise, soy sauce, and garlic together in a bowl.
• Place mahi mahi in a baking dish. Spoon mayonnaise mixture over the fish, then turn to coat. Sprinkle saltines over top.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Steps:

• Preheat the oven to 350°F.
• Place the fillets on a baking sheet and season with the lemon juice, pepper, and salt if desired.
• Top with the pistachio nuts and drizzle with the melted butter.
• Bake for 20 to 22 minutes or until the fish flakes easily with a fork; serve immediately.

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Steps:

• Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped., In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture., In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown., Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish.

Steps:

• Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
• Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.