Pan Seared Mahi Mahi With Ginger Shitake Cream Sauce on Potato B

Ingredients

• 2 tablespoons olive oil
• 4 mahi mahi fillets
• fresh coarse ground black pepper, to taste

Ginger Shitake Cream

• 3 tablespoons butter
• 1/2 cup chopped scallion
• 2 tablespoons finely minced fresh ginger
• 4 cloved garlic, chopped
• 8 ounces fresh shiitake mushrooms
• 1/3 cup soy sauce
• 1 1/2 cups heavy cream
• 3 tablespoons fresh lemon juice

Potato Beds

• 5 large red potatoes
• 2 eggs, beaten
• salt and pepper
• lemon wedge (to garnish)

Directions

1. 1

   Make the Potato Beds:

2. 2

   Peel and cut the potatoes into uniform pieces

3. 3

   Boil in water until done

4. 4

   Drain and mash

5. 5

   Add the eggs and salt and pepper and mix thoroughly

6. 6

   Shape the mashed potatoes into 4 "beds" on a parchment paper covered baking sheet

7. 7

   You can use a pastry bag or the back of a large spoon

8. 8

   Bake for 20 minutes until set and browned

9. 9

   Preheat the oven to 350 degrees F

10. 10

    Sprinkle the mahi mahi with the black pepper

11. 11

    Heat the oil in a large skillet, add the mahi mahi

12. 12

    Sear for 3 minutes on one side, then turn the fish and sear the second side for 4 minutes

13. 13

    Make the Ginger Shitake Cream:

14. 14

    Melt the butter in a large skillet over medium heat

15. 15

    Add the scallions, fresh ginger and garlic

16. 16

    Saute for 30 seconds

17. 17

    Stir in the mushrooms and soy sauce

18. 18

    Saute for another 30 seconds

19. 19

    Stir in the cream

20. 20

    Bring to a boil, reduce the heat and simmer for 3 minutes, until the sauce lightly coats the back of the spoon

21. 21

    Stir in the lemon juice

22. 22

    To serve:

23. 23

    Place one mahi mahi fillet on each potato bed

24. 24

    Spoon the sauce over each piece of fish

25. 25

    Garnish with lemon wedges