Best 8 Potato Crusted Mahi Recipes

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**Potato-Crusted Mahi: A Culinary Symphony of Flavors and Textures**

Embark on a delightful culinary adventure with our tantalizing potato-crusted mahi recipe, where succulent mahi-mahi fillets are enveloped in a crispy, golden-brown potato crust. This symphony of flavors and textures will dance on your palate, leaving you craving for more. Accompany your perfectly cooked fish with a medley of vibrant and flavorful side dishes, including a tangy lemon-herb butter sauce, a refreshing cucumber-tomato salad, and a medley of roasted vegetables. Dive into this delectable feast and savor every delightful bite.

Check out the recipes below so you can choose the best recipe for yourself!

PARMESAN HERB BAKED MAHI MAHI



Parmesan Herb Baked Mahi Mahi image

Parmesan Herb Baked Mahi Mahi is the best baked mahi mahi recipe EVER. I would even go as far to say this the best FISH recipe ever. It is THAT good!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 10

6 Mahi Mahi filets
1/3 cup olive oil
3 cloves garlic (crushed)
1 packet Good Seasons Zesty Italian Seasoning
1/2 cup Greek yogurt
1/4 cup mayonnaise
1/3 cup Parmesan cheese
2/3 cup seasoned breadcrumbs
salt and pepper (to taste)
fresh lemon (to taste)

Steps:

  • Place Mahi Mahi in a gallon-sized Ziploc bag. Combine marinade ingredients and pour into bag with mahi mahi. Press out air, seal, and refrigerate for at least 30 minutes.
  • Preheat oven to 400 degrees. In a small mixing bowl, combine Greek yogurt, mayonnaise, parmesan cheese, breadcrumbs, and salt & pepper. Remove mahi mahi from bag and discard marinade.
  • Place mahi mahi on a greased 9x13 baking dish and spread yogurt mixture evenly over the top of each filet. Optional: Sprinkle extra breadcrumbs evenly over each filet for an extra crispy topping.
  • Bake for 18-20 minutes or until cooked through and topping is golden brown.
  • Garnish with chopped green onions, chives, or a lemon slice if desired.

Nutrition Facts : Calories 399 kcal, Carbohydrate 11 g, Protein 37 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 133 mg, Sodium 483 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

POTATO CRUSTED MAHI MAHI CORN CAKES



Potato Crusted Mahi Mahi Corn Cakes image

I was craving crab cakes but I didn't have any crab meat on hand. I decided to create a similar dish using Mahi Mahi. Instead of bread crumbs or flour I used dried corn bread crumbs. They turned out so great I just had to share them with y'all. The hash brown potatoes add a nice crunch and wonderful flavor. Potato and fish...

Provided by Tammy Brownlow

Categories     Wild Game

Time 35m

Number Of Ingredients 20

2 sweet mini peppers, minced
1/4 c minced onion
2 Tbsp fresh minced flat parsley
2 c flaked, cooked, mahi mahi (any firm white fish will work)
1 c dried cornbread crumbs - recipe below
1 tsp old bay seasoning
1/4 tsp pepper
3 Tbsp mayonnaise
2 eggs
1 c frozen hash browns thawed
vegetable oil for frying
LEMON PARSLEY MAYO:
1/2 c mayonnaise
1/8 tsp worcestershire sauce
2 tsp lemon juice
2 Tbsp fresh flat leaf parsley minced
2 Tbsp sweet pickle minced
1 green onion minced - white and green parts
garlic powder to taste
1 hard boiled egg crushed into fine pieces with a fork

Steps:

  • 1. In a medium mixing bowl add peppers, onions and parsley. Add flaked fish.
  • 2. Slice cornbread about 1/2 inch thick. Cut into cubes and place on a baking sheet. Bake in a 350 degree oven for about 10 minutes or until crisp.
  • 3. Place in a food processor with Old Bay Seasoning and pepper. Pulse until consistency of cornmeal.
  • 4. Add one cup of cornbread crumbs to fish and veggies. Add mayonnaise and eggs. Stir until well combined.
  • 5. Form patties with a 1/3 cup measuring cup. This will make 6 perfect fish cakes. Refrigerate for at least 30 minutes.
  • 6. In a medium bowl mix ingredients for lemon parsley mayo. Refrigerate until ready to serve.
  • 7. In a large skillet pour oil to 1/4 inch and set to medium low heat. Press about a tablespoon of hash brown potatoes on top of fish cake.
  • 8. Gently place potato side down in heated skillet. Place more hash brown potatoes on top. Cook 8 to 10 minutes until potatoes are golden and crispy.
  • 9. Gently turn and cook the other side another 8 to 10 minutes.
  • 10. Serve with Lemon Parsley Mayo. Enjoy!

YUCCA AND SWEET POTATO CRUSTED MAHI MAHI



Yucca and sweet potato crusted mahi mahi image

you can use frozen yucca. You can use grouper,salmon.It keeps the fish so moist.

Provided by Karl Strasser

Categories     Fish

Time 30m

Number Of Ingredients 5

10 oz mahi mahi filets cut in half
3 oz yucca root graded
3 oz sweet potatoes
2 medium eggs
salt and pepper to taste

Steps:

  • 1. Mix yucca and sweet potato and salt and pepper
  • 2. Brush fish with eggwash. Top the fish with the mixture.
  • 3. Sear mixture side down. When it is golden brown flip it over.
  • 4. And finish in a 350 oven for about 10 minutes.

POTATO-CRUSTED MAHI MAHI #SP5



Potato-Crusted Mahi Mahi #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. This is delicious with any white fish, very versatile and chicken would even be very tasty prepared this way

Provided by KERRY C.

Categories     Potato

Time 45m

Yield 16 ounces, 4 serving(s)

Number Of Ingredients 5

1 (24 ounce) bag Simply Potatoes Traditional Mashed Potatoes
4 (4 ounce) mahi mahi fillets
2 tablespoons crushed garlic
3 tablespoons sliced scallions
2 -3 teaspoons seasoning salt

Steps:

  • Preheat oven to 375 degrees. Season the fish pieces with seasoned salt to,your taste, set aside.
  • slice scallions and crush garlic, place in a bowl.
  • To green onions (scallions)/garlic mixture add Simply Potatoes Mashed Potatoes and stir until mixed.
  • Mold the potato mixture around the fish, place in sprayed (or parchment lined) pan, space in between each piece.
  • Bake at 375 for 20 minutes until golden brown, turn over carefully and finish baking for 20 to 30 more minutes depending on size of fish filet.
  • Enjoy!

Nutrition Facts : Calories 104, Fat 0.8, SaturatedFat 0.2, Cholesterol 82.7, Sodium 101.2, Carbohydrate 1.7, Fiber 0.2, Sugar 0.1, Protein 21.3

MACADAMIA NUT CRUSTED MAHI MAHI



Macadamia Nut Crusted Mahi Mahi image

Provided by Alton Brown

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Steps:

  • Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
  • Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
  • Remove from the oven and allow to stand 10 minutes before serving.

PAN SEARED MAHI MAHI WITH GINGER SHIITAKE CREAM SAUCE ON POTATO



Pan Seared Mahi Mahi With Ginger Shiitake Cream Sauce on Potato image

Created for RSC #6. Doesn't this sound just like one of those fancy shmancy dishes you get in multi-star restaurants? Pretend to be a famous Food Network chef and make this at home.

Provided by Mirj2338

Categories     Mahi Mahi

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

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)

Steps:

  • Make the Potato Beds:.
  • Peel and cut the potatoes into uniform pieces.
  • Boil in water until done.
  • Drain and mash.
  • Add the eggs and salt and pepper and mix thoroughly.
  • Shape the mashed potatoes into 4 "beds" on a parchment paper covered baking sheet.
  • You can use a pastry bag or the back of a large spoon.
  • Bake for 20 minutes until set and browned.
  • Preheat the oven to 350 degrees F.
  • Sprinkle the mahi mahi with the black pepper.
  • Heat the oil in a large skillet, add the mahi mahi.
  • Sear for 3 minutes on one side, then turn the fish and sear the second side for 4 minutes.
  • Make the Ginger Shitake Cream:.
  • Melt the butter in a large skillet over medium heat.
  • Add the scallions, fresh ginger and garlic.
  • Saute for 30 seconds.
  • Stir in the mushrooms and soy sauce.
  • Saute for another 30 seconds.
  • Stir in the cream.
  • Bring to a boil, reduce the heat and simmer for 3 minutes, until the sauce lightly coats the back of the spoon.
  • Stir in the lemon juice.
  • To serve:.
  • Place one mahi mahi fillet on each potato bed.
  • Spoon the sauce over each piece of fish.
  • Garnish with lemon wedges.

POTATO-HORSERADISH-CRUSTED MAHI-MAHI



Potato-Horseradish-Crusted Mahi-Mahi image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 10

1 cups potatoes
1 units shallots
1 tablespoons horseradish
1 teaspoons dijon mustard
0.5 teaspoons garlic salt
0.25 teaspoons black pepper
1.25 pounds mahimahi
4 teaspoons mayonnaise
1 tablespoons canola oil
1 units lemon

Steps:

  • Combine potatoes, shallot, horseradish, mustard, garlic salt and pepper in a medium bowl.
  • Spread each portion of fish with 1 teaspoon mayonnaise, then top with one-fourth of the potato mixture, pressing the mixture onto the fish.
  • Heat oil in a large nonstick skillet over medium-high heat. Carefully place the fish in the pan potato-side down and cook until crispy and browned, 4 to 5 minutes. Gently turn the fish over, reduce hear to medium and continue to cook until fish flakes easily with a fork, 4 to 5 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SWEET POTATO-CRUSTED MAHI-MAHI WITH ROASTED RED PEPPER SAUCE



Sweet Potato-Crusted Mahi-Mahi with Roasted Red Pepper Sauce image

We think this is one fine fancy-pants dish. The sweet potato crust not only seals in the succulence of the fish but also gives it a crunchy, caramelized coating. The sauce of roasted red peppers simmered with lots of aromatics makes for a sexy finish.

Yield feeds 4

Number Of Ingredients 16

2 red bell peppers
1/4 cup olive oil
1/2 cup chopped red onion
1 shallot, peeled and minced
Pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 cup chicken broth or stock (to make your own, see page 168)
1/2 cup Mutha Sauce (page 165)
1 tablespoon heavy cream
Juice of 1/8 lemon
4 mahi-mahi, tilapia, or other firm, white, 1/2-inch-thick fish fillets (about 1 1/2 pounds)
Kosher salt and black pepper
1/4 cup Creole mustard (preferably Zatarain's) or Dijon mustard
2 cups peeled, shredded yams or sweet potatoes
Coarsely ground black pepper
1/2 to 2/3 cup olive oil

Steps:

  • Preheat the broiler. Line a small low-sided pan with aluminum foil. Set the peppers in it and stick the pan under the flaming hot broiler. Broil for 4 to 5 minutes on each side, til the skin blisters and blackens. Drop the peppers into a brown paper bag and seal them up for several minutes to let the steam loosen their skins. Pull the peppers out, peel, and remove the seeds. Dice the flesh and set aside.
  • Whip up the sauce. Fling a saucepan over medium-high heat. Pour in the oil and let it heat. Add the onions and shallots, seasoning with a pinch of salt and pepper. Cook til soft. Add the garlic and cook for 1 minute more before dumping in the peppers. Douse with the broth, Mutha Sauce, heavy cream, and lemon juice. Simmer 5 minutes, then transfer the steaming contents of the saucepan to a food processor. Whirl til smooth, and scrape the sauce back into the saucepan. Keep warm.
  • Inspect your fish fillets. If they have high spots, slice these down to get the thickness as even as possible. Season the fillets with salt and pepper, and spread the top side of each with 1 scant tablespoon of mustard.
  • Take handfuls of shredded potatoes and squeeze out the moisture. Press 4 to 5 tablespoons of shreds onto the top of each fillet so they stick to the mustard. Grind on lots of black pepper, and season with a pinch of salt.
  • Pour 1/2 cup of the oil into a nonstick frying pan. Set over medium heat til it sizzles when a drop of water is added. Cook 1 or 2 fillets at a time, potato side down first. Don't crowd the pan. Cook for 2 to 3 minutes, til the potatoes are nice and brown but not burned. Don't check til the fish has been cooking for at least 2 minutes. With a slotted spatula, carefully flip the fish over and cook for 2 to 4 minutes more, til cooked through. Remove from the pan and drain on paper towels while cooking the other fillets. Add more oil as necessary, but be sure it's nice and hot before adding more fish.
  • Ladle a puddle of sauce onto each of 4 plates. Nestle a fillet on top, and serve.

Tips for Making Potato-Crusted Mahi:

  • Choosing the Right Fish: Select fresh or frozen mahi-mahi fillets of uniform thickness, ensuring they are not too thin or thick for even cooking.
  • Preparing the Potato Crust: Use starchy potatoes like russet or Yukon Gold for a crispy crust. Grate the potatoes finely, ensuring they adhere well to the fish.
  • Seasoning the Fish and Crust: Generously season the fish fillets with salt, pepper, and any desired herbs or spices. Season the potato crust as well, using a combination of salt, pepper, garlic powder, and paprika.
  • Chilling the Fillets: After coating the fillets with the potato crust, chill them for at least 30 minutes in the refrigerator. This helps the crust adhere better during cooking.
  • Cooking the Mahi-Mahi: Pan-sear the fillets in hot butter or oil until the potato crust is golden brown and the fish is cooked through. Alternatively, you can bake the fillets in a preheated oven until the internal temperature reaches 145°F (63°C).

Conclusion:

Potato-crusted mahi-mahi is a delicious and versatile dish that combines the flaky texture of fish with the crispy crunch of a potato crust. By following these tips, you can ensure that your potato-crusted mahi-mahi turns out perfectly every time. Experiment with different seasonings and side dishes to create a unique and flavorful meal that will impress your family and friends.

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