'This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.' White Wine

Please fave and comment on the original submission:click here

Try some fantastic fillets for a birthday treat;  Huskers is very lucky, Happy Birthday Husky. This delightful dinner is from the kitchens of  junowolf

******************************

This was Husky's birthday meal tonight.

This recipe comes from Chef Alan Tsuchiyama of the Sheraton Waikiki.

Macadamia nut crusted Mahimahi with sesame potato cakes, saute'd spinach, and chili coconut beurre blanc.

Recipes:

Fish:

1 cup panko (A variety of Japanese flaky bread crumb - http://en.wikipedia.org/wiki/Panko)
1/3 cup chopped macadamia nuts
2 tsp grated ginger
4 mahimahi filets ( 6 oz. each) (http://en.wikipedia.org/wiki/Mahi-mahi)
salt and pepper to taste

In a food processor combine panko, macadamia nuts, and ginger and chop until fine. Season mahimahi with salt and pepper, then cover filets with macadamia nut crust. Saute' fish in oil or butteruntil golden brown and fish flakes easily when tested with a fork. Place a sesame potato cake in the center of a plate and top with saute'ed spinach. Place mahimahi on the spinach and drizzle with chili coconut sauce. Garnish with basil.

Sesame Potato cakes:

3 medium baking potatoes
1/4 cup julienne carrot
1/4 cup julienne zucchini
1/4 cup julienne onion
2 tbsp sour cream
1 1/2 tsp black sesame seeds
1 1/2 tsp toasted white sesame seeds
salt and pepper to taste
oil for sauteing

Bake potatoes at 425F for 35-40 minutes or until pierced easily with a skewer. Cool potatoes, then peel and grate. In a skillet saute' carrot, zucchini and onion until tender. Combine potatoes, carrot, zucchini, onion, sour cream, and sesame seeds; blend well. Season to taste with salt and pepper. Form into four patties. Saute' in oil until golden brown on both sides

Sauteed spinach:

1 tbsp chopped shallots
1 tbsp butter
8 oz. fresh spinach leaves
salt and pepper to taste

Sweat the shallots in butter until translucent. Saute' spinach until wilted, season with salt and pepper.

Chili coconut Beurre Blanc

1/2 cup white wine
1/2 cup heavy whipping cream
1/2 cup chicken broth
1/2 cup unsweetened coconut milk
1 tsp finely chopped shallots
1/2 tsp minced ginger
1/2 tsp sweet thai chili sauce
1 tsp chopped basil
2 tbsp soft butter

In a small saucepan combine white wine, heavy cream, chicken broth, coconut milk, shallots and ginger. Simmer and reduce to about 1/3 cup. Add chili sauce and basil. Slowly whisk in butter until all the butter is melted and incorporated into the sauce.

******************************

Please fave and comment on the original submission:click here

Allergy warning – recipe contains fish, treenut & dairy products