Tag Archives: mahi

Blackened Mahi Over Mashed Potatoes With Mushroom Wine Sauce

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So many fish dishes, so little time! I had planned on adding a bunch of fish dishes for Lent, but I’m such a painfully slow typist, I’m afraid they won’t make it on here before Easter! But I think Fish on Friday is a good idea all year round anyway!

This is my tribute to The Metro Diner’s Wednesday lunch special. It’s two of my favorite things all rolled into one dish, fish and mashed potatoes! I cheated and used prepared, refrigerated mashed potatoes in this, but you can always use homemade, or substitute red beans and rice if you don’t care for the potatoes. Serve it with a salad and you’re good to go!

For the mahi:

  • 4 6oz portions mahi mahi *
  • 4 tbsp blackening spice (I used Emeril’s Essence)
  • 1 tsp dried thyme
  • 2 tbsp butter
  • 2 tbsp olive oil

For the sauce:

  • 4 tbsp butter
  • 1 half medium onion, chopped
  • 8 oz mushrooms, sliced
  • 1 clove garlic, minced
  • 4 tbsp flour
  • 3 tbsp white wine
  • 1 1/2 cup vegetable broth
  • 1/2 tsp blackening spice
  • 1/4 tsp pepper
  • dash cayenne (Optional)
  • Mashed potatoes or red beans and rice for serving

Preheat oven to 400 degrees.

Remove the mahi portions from the fridge and pat dry. Sprinkle the top of each piece evenly with 1 tbsp blackening spice and 1/4 tsp thyme.

Melt butter and olive oil in a skillet over medium-high heat. When skillet is hot, place mahi in the skillet , seasoned side down, and sear 5 minutes. Remove mahi to a foil lined baking sheet (seasoned side up) that’s been sprayed with light coating of cooking spray. Place in preheated oven for 15 minutes while preparing the sauce.

In a medium sauce pan, melt butter then add onion and garlic. Cook and stir for 5 minutes, then stir in mushrooms. Cook for 7 minutes or until mushrooms are soft. Stir in flour, and cook for 1 minute before stirring in the wine. Cook and stir for 1 minute more, then slowly stir in the vegetable broth. Season with the blackening spice, thyme, pepper, and cayenne, if desired.

Place a portion of fish over 1/2 to 3/4 cup of mashed potatoes or red beans and rice, and pour 1/2 cup of mushroom sauce over top!

*If mahi isn’t available, tilapia or swai is a good substitute.

 

Cajun Mahi Over Fried Grits With Black Bean Sauce

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Health food! Well, it has fish in it at any rate! A tasty dish that has Southern fusion written all over it! Crispy, cheesy grits, and creamy, zesty black beans, surround spicy Mahi, what more can you ask for?

For Grits:

  • 3 cups water
  • 1 cup quick cooking grits
  • 1/2 cup roasted red peppers, chopped
  • 4 oz cubed Velveeta cheese
  • salt
  • pepper
  • vegetable oil for frying
  • flour for dredging

For Black Bean Sauce:

  • 1 15 oz can black beans
  • half medium onion, roughly chopped
  • 2 cloves garlic
  • 1 tbsp cilantro
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1/2 tsp salt
  • 2 tsp oregano
  • 1/4 cup roasted red peppers
  • 1 jalapeno, seeded
  • 1 tbsp olive oil

For Mahi:

  • 4 tbsp melted butter
  • 4  6 oz Mahi fillets
  • 4 tsp Cajun seasoning

*Plan ahead! Grits need to chill for at least 3 hours before cooking!

Grease an 8×5 loaf pan. Bring water to a boil in medium sauce pan, and stir in grits. Cover, reduce heat to medium-low, and cook for 5 minutes, stirring occasionally. Remove grits from heat on stir in cheese, chopped peppers, salt, and pepper. Pour into greased loaf pan, and refrigerate 3 hours, or overnight.

Preheat oven to 400 degrees.

Combine black beans, onion, garlic, red peppers, and jalapeno in a food processor or blender, and pulse until smooth. Add cilantro, cumin, cayenne, salt, oregano, and olive oil, and pulse until well blended. Pour sauce into sauce pan, and heat through.

Line a baking sheet with foil. Dip Mahi fillets in melted butter, place on baking sheet, and sprinkle each fillet with a teaspoon of Cajun seasoning. Bake for 15 minutes, or until fish flakes easily with a fork.

Heat 1/2 inch vegetable oil in a skillet over medium-high heat. Remove grits from refrigerator, and remove from loaf pan by turning upside on a plate. Cut “grit loaf” into 8 pieces. Dredge grit cakes in flour, and fry 2 at a time until grits are golden brown.

To serve, place 2 grit cakes on a plate, top with one fillet, and heaping spoonfuls of black bean sauce. Enjoy!

**Leftover Black Bean Sauce makes a great dip for tortilla chips!**