Pecan Crusted Mahi-Mahi

We put a twist on succotash by swapping in edamame— fresh young soybeans—for the traditional lima beans, with vibrant-tasting results. Fresh edamame can be found at the occasional farmers’ market; if you see it, grab a bunch and pop the beans out of their pods and into your succotash. Pecans make a crunchy coating for the fish, and maple syrup–infused butter adds a deep, rich finish to the dish. Mahi-Mahi, also known as dolphinfish (no relation to the mammal) or Dorado, is a flavorful, firm-fleshed fish. If unavailable, you can substitute monkfish, swordfish, tuna, or catfish.

Pecan Crusted Mahi-Mahi Edamame Succotash Maple Butter
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EDAMAME SUCCOTASH
  1. 1 slice thick-cut bacon, cut into small dice
  2. 1 cup yellow onion, cut into small dice
  3. 1 tablespoon olive oil
  4. ½ tablespoon unsalted butter
  5. 8 ounces frozen sweet corn
  6. 6 ounces frozen shelled edamame
  7. ½ cup diced red bell pepper
  8. ¼ cup low sodium chicken broth, store bought or homemade
  9. 1 tablespoon red wine vinegar
  10. ½ cup diced grape tomatoes
  11. ½ teaspoon sugar
  12. Kosher salt and freshly ground black pepper
  13. 1 tablespoon chopped chives, plus more for garnish
  14. 2 tablespoons torn basil
PECAN-CRUSTED MAHI-MAHI
  1. ¾ cup pecans, crushed
  2. 1½ tablespoons all-purpose flour
  3. 1 large egg
  4. Kosher salt and freshly ground black pepper
  5. 1 teaspoon olive oil
  6. Four 6-ounce mahi-mahi fillets
MAPLE BUTTER
  1. 2 tablespoons maple syrup
  2. ½ stick unsalted butter
  3. Kosher salt and freshly ground black pepper
  4. Fresh chives, chopped on the bias, for garnish
FOR THE EDAMAME SUCCOTASH
  1. In a medium-to-large skillet fitted with a lid, cook the bacon over moderate heat until crispy.
  2. Use a slotted spoon to transfer the bacon to a small bowl and reserve.
  3. Add the onion to the skillet and sauté until soft, about 5 minutes.
  4. Increase the heat to medium.
  5. Add the oil, butter, and corn and cook another 5 minutes until the corn begins to brown.
  6. Add the edamame and red pepper; sauté 3–4 minutes.
  7. Stir in the broth and vinegar and, with a wooden spoon, scrape up the brown bits from the bottom of the pan.
  8. Add the tomatoes, sugar, and reserved bacon.
  9. Season with salt and pepper and stir well to combine. Cover the pan and remove from the heat.
  10. Five minutes before serving, place pan with succotash over medium heat until warmed through.
  11. Stir in the chives and basil.
FOR THE MAHI-MAHI
  1. Preheat the oven 400°F.
  2. With a large sharp knife, chop the pecans until they resemble a coarse meal.
  3. Mix the pecans with flour in a shallow pan.
  4. Whisk the egg with the oil and season with salt and pepper.
  5. Pat the fillets dry with a paper towel and season with salt and pepper.
  6. Lightly brush each fillet with the egg mixture and then dip each filet into the pecan mixture, pressing well to coat both sides.
  7. Line a baking sheet with parchment paper brushed with a little oil.
  8. Place the fillets on the sheet and bake for 12 to 14 minutes, depending on the thickness of your fish, or until the fish flakes easily with a fork.
FOR THE MAPLE BUTTER
  1. While the fish is cooking, bring the maple syrup to a simmer in a small saucepan over medium heat.
  2. Swirl in the butter and season with salt and pepper.
Notes
  1. Mound the edamame succotash in the center of each plate. Top with a fish fillet and drizzle with maple butter. Garnish with chives.
Hell's Kitchen Recipes http://hellskitchenrecipes.com/

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