Empty My Fridge
Panko Crusted Mahi Mahi | Chef Jean-Pierre
Ingredients
- Fish1 ½–2 lb
- Egg2
- Panko1 ½ cups
- Olive oil2 tbsp
- Butter2 tbsp + 3–4 tbsp
- Shallot · minced2
- Balsamic vinegar¼ cups
- Port Ruby Wine or Madeira½ cups
- Tarragon · chopped1 tbsp
- Chicken stock½ cups
- Cornstarch1 tbsp
- Salt
- Black pepper
Instructions
- Preheat the oven to 375°F.
- Cut the fish into 6–7 oz portions, or into 3 oz medallions. Dredge one side only in flour, then in the egg, then in the Panko crumbs.
- Heat the olive oil in a sauté pan to 365°F. Sear the fish, breaded side down, until golden brown.
- Transfer the fish to a baking dish and bake for 10 minutes, or until cooked to your liking. The chef aims for an internal temperature of 135–145°F.
- For the sauce, heat the butter in a saucepan. When hot, add the shallots and sauté for 2 minutes.
- Add the balsamic vinegar, tarragon and port wine and cook for 3 more minutes.
- Add the chicken stock, salt and pepper and cook for 10 minutes.
- Stir in the cornstarch mixture until smooth, if needed.
- Off the heat, stir in more butter and adjust the salt and pepper to taste, if needed.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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