Monday, November 05, 2007

Potato encrusted Mahi Mahi on Pineapple Linguini

This is a quick trick for tweaking fish fillets. First soak the fillets in a spiced buttermilk (I like garlic, paprika, cayenne), then dredge them in potato flakes and simply sautee in clarified butter. They are surprisingly tasty and pair well with creamy sauces. For this dish we used mahi mahi fillets, and made a creamy vegetabe sauce for linguini with some pineapple chunks and orange zest for a bit of a surprise. It sells pretty well, garnished with some additional sauteed shrimp and fresh basil, it also has eye appeal

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