Chef Geno’s Potato “Scaled” Mahi Mahi
Makes 4 servings
4 6-ounce fillets of fresh Hawaiian Mahi Mahi
Filet 1 medium Yukon Gold Potato: slice very thin and scale over Mahi
4 large basil leaves -1 leaf per filet
20 stalks of blanched asparagus
4 tablespoons olive oil
For Truffle Potatoes
4 large boiled and mashed Yukon gold potatoes
3 tablespoons extra virgin olive oil 1 tablespoon White Truffle Oil
2 ounces butter
Salt and pepper to taste
For Buerre Rouge
4 cups full bodied red wine (reduce to syrup like consistency)
2 tablespoons honey
8 ounces butter chilled and cut into pieces
Lemon juice
Salt and pepper to taste
To prepare truffle potatoes, boil & mash Yukon gold potatoes and incorporate the rest of the ingredients.
To prepare Buerre Rouge: Reduce red wine in saucepan to syrup-like consistency (about 5-6 minutes over low heat), add honey. Incorporate pieces of butter one at a time to emulsify and thicken slightly. Add lemon juice, salt and pepper to taste. Keep warm until ready to use.
To prepare Mahi Mahi: Lay 1 basil leaf and then 8-9 potato slices over each fish filet. Salt and pepper the potatoes. On medium-high heat, sear fish in olive oil with potato-scales side down until golden brown, 3-4 minutes. (The searing will make the potatoes stick to the fish). Turn over gently and cook fish for 3-4 minutes longer.
Plate mashed potatoes in the middle, then lay asparagus over the potatoes. Pour Buerre Rouge around potatoes. Place Mahi Mahi, scaled side up, over the asparagus and potatoes.