Pan Seared Mahi Mahi with Ginger Shiitake Cream Sauce on Potato
Elevate your dinner table with this Pan Seared Mahi Mahi with Ginger Shiitake Cream Sauce on Potato, a delightful fusion of bold flavors and creamy textures. Perfectly seared mahi mahi fillets are paired with a luxurious ginger-infused shiitake mushroom cream sauce, delivering a balance of zesty and earthy notes. Served over a mound of buttery Yukon Gold mashed potatoes, this dish offers a comforting and refined culinary experience. With its harmonious blend of fresh ginger, garlic, and rich cream, this recipe creates a standout meal ideal for impressing guests or indulging in a special weeknight treat.
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Recipe Information
Ingredients
- 4 pieces (4-6 oz each) Mahi Mahi fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 cup (sliced) Shiitake mushrooms
- 2 cloves (minced) Garlic
- 1 tablespoon (grated) Fresh ginger
- 1 cup Heavy cream
- 0.5 cup Chicken or vegetable stock
- 1 tablespoon (chopped) Fresh parsley
- 4 medium (peeled and cubed) Yukon Gold potatoes
- 0.5 cup Milk
- 2 tablespoons Butter (for mashed potatoes)
- 0.5 teaspoon Salt (for mashed potatoes)
- 0.25 teaspoon Black pepper (for mashed potatoes)
Instructions
Peel and cube the Yukon Gold potatoes, then place them in a large pot with salted water. Bring to a boil and cook for 15-20 minutes or until tender.
While the potatoes are cooking, pat the Mahi Mahi fillets dry with paper towels. Season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the Mahi Mahi fillets and sear for 3-4 minutes per side or until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced shiitake mushrooms and sauté for 3-4 minutes until they start to soften.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Pour in the chicken or vegetable stock, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
Reduce the heat to low and stir in the heavy cream. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly. Season to taste with salt and pepper. Remove from heat and stir in the chopped parsley.
Once the potatoes are tender, drain them and return them to the pot. Mash with 2 tablespoons of butter, 1/2 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth and creamy.
To serve, place a scoop of mashed potatoes on each plate, top with a Mahi Mahi fillet, and spoon the ginger shiitake cream sauce over the top. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1219 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
