POTATO CRUSTED MAHI MAHI

Impress your guests with a taste of Hawaii! This delicious Potato Crusted Mahi Mahi is one of Chef Allen Rimorin's signature dishes. 

INGREDIENTS

Mahi Mahi
(4) 5 oz mahi filets seasoned with salt and pepper 
2 cups flour 
2 eggs, lightly beaten 
Crushed potato chips (we used Maui Style chips) 
Juice of ½ a lemon 
Truffle oil, for finishing 
Microgreens, optional garnish

Butter Sautéd Asparagus 
1 bunch asparagus, trimmed of the hard ends 
1 tbsp vegetable oil 
4 tbsp butter 
Pinch of salt 
Splash of white wine

Deep Fried Crispy Artichokes 
1 can artichokes, drained 
4 cups flour 
Vegetable oil for frying 

Potato Purée
8 Yukon Gold potatoes, peeled and cut into medium-size cubes 
2 cups heavy cream 
2 sticks butter 
Pinch of salt 

White Wine Beurre Blanc 
3 cups white wine
1 tbsp sugar 
Juice of 1 lemon 
Pinch of salt 
½ cup heavy cream 
2 sticks butter, cut into cubes 

Red Wine Beurre Rogue 
8 cups red wine 
Juice of 2 lemons 
2 cups sugar 
Pinch of salt 
4 sticks butter, cut into cubes 

Tools
Cutting board 
Knife 
Large skillet x 2
Large pot 
Medium saucepan x 2
Large saucepan 
Large mixing bowl 

DIRECTIONS:

1. Start by preparing the Red Wine Beurre Rogue sauce: In a medium saucepan, combine the red wine, sugar, salt, and lemon juice. Bring to a simmer and allow to reduce by about a quarter. 
2. Once the red wine has reduced, slowly begin to whisk in the butter while the pan is over low heat. Keep warm until ready to serve. 
3. For the potato purée, boil the cubed potatoes in a large pot of salted water until tender. While the potatoes cook, combine the heavy cream and butter in a saucepan and heat until the butter has melted. 
4. Drain the potatoes and transfer to a large mixing bowl. Mash the potatoes using a whisk or potato masher then whisk in the cream mixture and blend until smooth and creamy. Season to taste with salt and keep warm until ready to serve. 
5. White Wine Beurre Blanc: Combine the white wine, lemon juice, sugar, salt, and heavy cream in a medium saucepan over medium heat. Bring to a simmer and allow to reduce by about a quarter. 
6. Once the white wine mixture has reduced, slowly begin to whisk in the butter while the pan is over low heat. Keep warm until ready to serve. 
7. To prepare the mahi, place the flour, egg, and chips each into a shallow bowl for dredging. Dredge only one side of each filet into the flour, then the egg, then the flour and egg again. Next, press each filet into the crushed chips. 
8. To cook the fish, preheat oven to 450°F. Coat a large skillet with vegetable oil and heat over medium-high heat. Place the fish filets into the oil, chip side down and cook for 3-4 minutes, until the chips are golden brown. Carefully flip and add the lemon juice to the pan. Transfer to the oven and cook for 7 minutes. 
9. While the fish cooks, prepare the asparagus: Heat a drizzle of oil and couple tablespoons butter in a large skillet over medium-high heat. Add the asparagus and season with a pinch of salt. Sauté for 4-6 minutes, until the asparagus begins to soften slightly. Deglaze with a bit of white wine, remove from the pan, and keep warm. 
10. For the artichokes, lightly coat the drained artichokes with flour. Heat a few inches of vegetable oil in a large saucepan and fry the artichokes until golden brown. Drain on paper towels and keep warm until ready to plate. 
11. To plate, start with a dollop of the potato purée in the center of the plate. Drizzle the Red Wine Beurre Rogue around the potatoes followed by a drizzle of the White Wine Beurre Blanc. Pile a few asparagus spears onto the potato purée and place a few of the fried artichokes around the plate. Carefully place one of the mahi filets onto the potato/asparagus and drizzle with a bit of truffle oil. Add a garnish of micro arugula to fish and enjoy!

CLICKE HERE to Learn more about Chef Allen Rimorin and Aloha Prime Eatery