Roy’s Classic Roasted Macadamia Nut Crusted Mahi Mahi

Lobster Cognac Sauce Lobster tail shell from ½ pound lobster 2 tblspoons olive oil ½ cup chopped carrots ½ cup of chopped celery ½ cup of chopped onion 1 clove garlic – quartered 1 small tomato – quartered 3 to 4 basil leaves 1 bay leaf 2 tblspoons of white wine 1 tblspoon cognac 1 cup water ½ cup chicken broth 1 cup heavy cream 1/8 teaspoon salt Pinch white pepper

Beurre Blanc Sauce
2/3 cup white wine 1 teaspoon lemon juice 4 teaspoons minced shallot ½ cup ( 1stick) salted butter, cut into pieces

1/3 cup heavy cream 1/8 teaspoon white pepper

Mahi Mahi
½ cup chopped macadamia nuts ½ cup of panko (Japanese Bread Crumbs) ¼ teaspoon salt 1/8 teaspoon of freshly ground black pepper ½ cup of all-purpose flour 1 egg, beaten Four 6-ounce mahi mahi fillets Extra virgin olive oil

1. Make the lobster cognac sauce by preheating the oven to 375 degrees F. Bake the lobster shell(s) for 20 minutes, or until the shells begin to turn brown around the edges 2. Heat the olive oil in a medium saucepan over medium heat. Add the carrot, celery, onions, and garlic to the pan and sauté for 3 to 4 minutes, or until the vegetables begin to brown. Stir in the tomato, basil, bay leaf, and lobster shell(s) and cook for 1 minute. Add the white wine and cognac and cook for an addition 2 minutes. Add the water and chicken broth. When the mixture begins to boil, reduce the heat and simmer for 15 minutes, or until the liquid reduces by half. Pour the mixture into a fine-mesh strainer over another saucepan to strain out the liquid. Add the cream, salt, and pepper, reduce the heat to medium/low, and simmer for 15 to 20 minutes, stirring often, until thick. Remove from the heat, cover, and set aside. 3. Make the beurre blanc sauce by combining the white wine, lemon juice, and shallots in a small saucepan and place it over medium heat. Simmer for 4 minutes, or until the liquid reduces by about one-half, then add the butter and cream and cook until the butter melts. Strain out the liquid using a fine-mesh strainer over another small saucepan. Add the white pepper to the sauce, place over medium heat, and heat until the sauce begins to simmer, stirring often, then reduce the heat to medium/low and simmer for 10 to 15 minutes, or until sauce thickens. Remove from the heat, cover, and set aside.

4. To prepare the mahi mahi, preheat the oven to 425 degrees F 5. Combine macadamia nuts, panko, salt, and ground black pepper in a food processor and pulse until the mixture is the texture of coarse sand. Pour the breading into a pie pan. 6. Pour the flour into another pie pan and the beaten egg into a third pie pan or a shallow bowl. 7. Bread one side of each mahi mahi fillet by first pressing it into the flour. Dip the floured side into the egg and then into the macadamia-panko mixture, completely coating one side of each fillet. Arrange all of the fillets ona plate until your sauté pan is hot. 8. Drizzle a couple tablespoons of extra virgin olive oil into a large oven safe sauté pan and place it over medium heat. When the pan is hot, place each fillet with the breading-side down into the pan and cook for 1 minute, or until the macadamiapanko breading has browned. Flip each fillet over in the pan, place the pan in the preheated oven and bake for 5 to 6 minutes, until mahi mahi is cooked through. 9. I added this part to the recipe: A. In a quart or bigger pot, add water and salt and bring to a boil. Add red fingerling potatoes into pot and cook for about 20 minutes. B. In a sauté pan, add a tablespoon of olive oil and heat over medium. Add asparagus to the pan and sauté with salt, pepper, and garlic for 3 minutes. Take asparagus out of pan and place on a plate. 10.To prepare each serving, spoon a little lobster cognac sauce onto a plate, followed by a little of the beurre blanc sauce. Cut the red fingerling potatoes in half and place on in the middle of the plate. Carefully place a mahi mahi fillet on top of the potatoes. Add 2 to 4 asparagus spears on top of the mahi mahi and serve.

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