Pan Seared Mahi Mahi With Ginger Shiitake Cream Sauce On Potato

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 mahi mahi fillets
• fresh coarse ground black pepper, to taste
• 3 tablespoons butter
• 1/2 cup chopped scallion
• 2 tablespoons finely minced fresh ginger
• 4 cloved garlic, chopped
• 8 ounces fresh shiitake mushrooms
• 1/3 cup soy sauce
• 1 1/2 cups heavy cream
• 3 tablespoons fresh lemon juice
• 5 large red potatoes
• 2 eggs, beaten
• salt and pepper
• lemon wedge (to garnish)

Recipe

• 1 make the potato beds:.
• 2 peel and cut the potatoes into uniform pieces.
• 3 boil in water until done.
• 4 drain and mash.
• 5 add the eggs and salt and pepper and mix thoroughly.
• 6 shape the mashed potatoes into 4 "beds" on a parchment paper covered baking sheet.
• 7 you can use a pastry bag or the back of a large spoon.
• 8 bake for 20 minutes until set and browned.
• 9 preheat the oven to 350 degrees f.
• 10 sprinkle the mahi mahi with the black pepper.
• 11 heat the oil in a large skillet, add the mahi mahi.
• 12 sear for 3 minutes on one side, then turn the fish and sear the second side for 4 minutes.
• 13 make the ginger shitake cream:.
• 14 melt the butter in a large skillet over medium heat.
• 15 add the scallions, fresh ginger and garlic.
• 16 saute for 30 seconds.
• 17 stir in the mushrooms and soy sauce.
• 18 saute for another 30 seconds.
• 19 stir in the cream.
• 20 bring to a boil, reduce the heat and simmer for 3 minutes, until the sauce lightly coats the back of the spoon.
• 21 stir in the lemon juice.
• 22 to serve:.
• 23 place one mahi mahi fillet on each potato bed.
• 24 spoon the sauce over each piece of fish.
• 25 garnish with lemon wedges.