Potato Crusted Mahi Mahi with Beurre Blanc Sauce

Potato Crusted Mahi Mahi
Serves 6
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  1. Half a stick of butter
  2. 6 salmon fillets
  3. 3 large potatoes, shredded
  4. ¼ C. lemon juice
  5. 4 scallions, finely chopped
  6. Salt and pepper
  7. Beurre Blanc Sauce
  8. 2 shallots, minced
  9. 1 C. dry white wine
  10. 1 C. white wine vinegar
  11. 1 C. butter, unsalted, cut into pieces
  1. Preheat oven to 450°. Cut 6 9x12 sheets of foil. Heavily butter the foil sheets and sprinkle with salt and pepper. Place a piece of rockfish on each foil sheet.
  2. Combine the shredded potatoes with the lemon juice, scallions, and salt & pepper. Pack the potatoes around the rockfish firmly. Enclose the foil and bake for 20 minutes.
  3. Open the foil packets. Heat broiler. Place under broiler to brown for about 6 minutes longer. Serve with sauce.
  4. Sauce
  5. Place the shallots in a saucepan with the wine and vinegar. Simmer until almost all of the liquor has evaporated, the remove from heat. Whisk in the butter. Season to taste.
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