Mahi-Mahi with Roasted Potatoes and Brussels Sprout Chips

 

 

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Saw this recipe and I really want to try it, but at the fish market they didn’t have barramundi or anything that similar. The mahi-mahi was fresh so I just ended up going with that. It turned out amazing! And the best part is the crunchy brussel sprouts. It takes a bit of time to get the leaves off but it is worth it for the crunch.

 

 

 

Mahi-Mahi with Roasted Potatoes and Brussels Sprout Chips (Bon Appetite: Oct 2009)

Serves 4

Ingredients:

1 small shallot, minced (about 1 1/2 teaspoons)

3 teaspoons fresh lime juice, divided

1 1/4 teaspoons finely grated lime peel

1 teaspoon white wine vinegar

1/2 teaspoon honey

5 tablespoons extra-virgin olive oil, divided

1 3/4 pounds gold potatoes cut in small pieces

3 tablespoons unsalted butter, room temperature, divided

8 ounces brussels sprouts, leaves separated, cores discarded

4 5- to 6-ounce mahi mahi fillets

Directions:

Whisk shallot, 1 teaspoon lime juice, lime peel, vinegar, and honey in small bowl. Whisk in 2 tablespoons oil. Season vinaigrette to taste with salt.

Preheat oven to 450°F. Pierce potatoes with butter salt and pepper, and roast 30 minutes. Turn potatoes over and roast until brown, about 20 minutes longer.

Preheat oven to 450°F. Place brussels sprout leaves on rimmed baking sheet. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper, and toss to coat. Spread leaves out in even layer. Roast until almost all leaves are brown in spots and crisp, tossing occasionally, about 15 minutes.

Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet and cook 30 seconds. Reduce heat to medium and add remaining 2 tablespoons butter to skillet. Continue to cook fish until edges appear opaque, occasionally basting by spooning juices in skillet over, about 4 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes.

Divide potatoes among plates. Arrange fish alongside and drizzle vinaigrette over. Sprinkle brussels sprout chips over and serve.

 

Inspired by Bon Appetite October 2009

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