Apple pie inspires Mason Jar’s walnut crusted mahi-mahi
Q: I’ve been going to the Mason Jar Café for years and before that Las Olas Cafe. I love the chef ’s fish dishes but especially the mahi-mahi with walnut crust. Can you please ask him to share the recipe? I’d like to try making it for a dinner party. — Sylvia Berns, Oakland Park
A: Thank you Sylvia for giving me the opportunity to speak with chef/owner Ernesto Rado of the Mason Jar Café (3000 N. Federal Highway, Fort Lauderdale, 954-568-4100, themasonjar cafefl.com). Rado is a hands-on type of restaurateur who knows his menu inside and out. He can recite a recipe at the drop of a hat. The recipes have been embedded in Rado’s culinary memory bank since he was the chef at Las Olas Café with original owner Paula Pace, “about 10 to 12 years ago, I can’t remember anymore, time flies by,” he added.
In 2010, after nearly two decades, Pace closed Las Olas Café and launched a more recession-friendly business model focusing on upscale comfort food with drinks served in Mason jars. Rado went on to become a partner and eventually owner after Pace retired “about five years ago.” Diners who followed the move demanded all the old favorites transition onto the new menu. Rado explains, “We’ve tried over the years to remove certain menu items carried over from Las Olas but our customers wouldn’t have it. Like the mahi, roast duckling and pistachio-crusted salmon.” Other classics soon found their rightful place on the menu such as Ernesto’s Famous seafood stew, Janice’s meat loaf and chicken pot pie.
The mahi was developed by a fellow cook who looked to a classic American apple pie for inspiration and added savory notes with caramelized onions and an acidic cider vinegar to balance the brown sugar glaze.
For your purposes, Sylvia, I suggest a manageable dinner party approach by making the onion-apple sauce in advance, leaving it at room temperature to reheat when needed, and preparing the fish to the point of crusting with walnuts so it is ready to bake after guests arrive.