Mahi-Mahi "New Orleans" with Meuniere Sauce and Red Potatoes

Name: Mahi-Mahi "New Orleans" with Meuniere Sauce and Red Potatoes
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 16 baby red potatoes, quartered; Four 7-ounce mahi-mahi fillets; 2 to 3 tablespoons blackening spice; Blended oil; 16 to 20 jumbo shrimp; 4 ounces jumbo lump crabmeat; 1/2 cup Chablis wine; 1/2 cup Worcestershire sauce; 1/4 cup fresh lemon juice; 2 1/2 tablespoons minced garlic; 2 1/2 tablespoons Creole spice; 1/4 cup heavy cream; 3 sticks unsalted butter, 2 sticks cubed, 1 stick melted; 4 cups vegetable or canola oil, for frying; Salt and pepper; Salt and pepper

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Level: Advanced

Total: 1 hr 50 min
Active: 1 hr 5 min

Yield: 4 servings

Level: Advanced

Total: 1 hr 50 min
Active: 1 hr 5 min

Yield: 4 servings

Ingredients

16 baby red potatoes, quartered

Four 7-ounce mahi-mahi fillets

2 to 3 tablespoons blackening spice

Blended oil

16 to 20 jumbo shrimp

4 ounces jumbo lump crabmeat

1/2 cup Chablis wine

1/2 cup Worcestershire sauce

1/4 cup fresh lemon juice

2 1/2 tablespoons minced garlic

2 1/2 tablespoons Creole spice

1/4 cup heavy cream

3 sticks unsalted butter, 2 sticks cubed, 1 stick melted

4 cups vegetable or canola oil, for frying

Salt and pepper

Directions

Fill a medium pot halfway with water and bring to a rolling boil. Salt the water generously and then add the quartered potatoes; cook for 7 minutes. Meanwhile, prepare an ice bath in a large bowl. Transfer the potatoes to the ice bath; let sit about 1 minute, then remove and set aside.
Season the mahi fillets on both sides with half of the blackening spice. Add some blended oil to a saute pan over medium-high heat. When the oil starts to smoke, add the mahi and cook for 3 to 4 minutes on each side, depending on thickness of the fish¿the internal temp should reach 145 degrees F. Remove the mahi to a plate.
Add more oil to the pan. Season the shrimp on both sides with the remaining half of the blackening spice. Add the shrimp to the pan and cook until 145 degrees F, or just fully opaque, usually 2 to 3 minutes per side. Remove the shrimp to a plate.
Lower the heat to medium-low, add a little more oil, and then add the crabmeat. Season with salt and pepper, and warm the crab through for about 3 minutes. Remove from the heat and set aside.
In a medium saucepot combine the Chablis, Worcestershire, lemon juice, 2 tablespoons of the minced garlic and the Creole spice; bring to a boil over high heat and reduce for about 30 minutes. Remove from the heat and add the heavy cream. Bring back up to a boil for 3 to 4 minutes. Reduce the heat to a medium to low flame and begin adding the cubes of unsalted butter while whisking semi-vigorously to melt the butter into the sauce. Continue adding butter, a little at time, until all of it is incorporated and the sauce has a smooth consistency. Remove from the heat and set aside.
Heat the vegetable oil in a deep skillet or pot until it reaches 350 degrees F on a deep-fry thermometer. Gently place the blanched potato quarters into the oil; fry until golden brown, turning to brown all sides, about 5 minutes.
To the remaining stick of melted butter, add the remaining 1/2 tablespoon minced garlic, then pour in a mixing bowl. Toss the potatoes in the garlic butter and season them with salt and pepper.
To serve, plate each dish with one mahi fillet and equal portions of the shrimp, crab, sauce and potatoes. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Executive Chef Todd Rogers, St. Joe Club and Resorts, Watersound, FL