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4 Mahi-Mahi fillets, 6-8oz, your choice fish course or main course 8ozs Shiitake Mushrooms, destemmed and chopped 8ozs Sugar Snap Peas, blanched and shocked ½ inch Ginger, grated 4 whole Shallots, chopped fine 2oz Vermont Creamery Butter
Basso Olive Oil for sautéing 1 Lemon Salt and pepper
directions for mahi mahi
Season Mahi-Mahi Fillets with salt, pepper and a little lemon juice. Heat olive oil and a little butter in a pan. Sear fish on each side and put on an oven-safe platter. Divide the Duxelle (see Part II) into four portions and spread over each fillet evenly. Put platter in oven to finish. Serve on 4 plates with the sugar snap peas divided between the plates across the fillet and the liquid around the edge. Garnish with Micro Greens.
directions for the mushroom duxelle
Melt butter in medium sauté pan over medium heat. Add shallots and ginger and let sweat until they become translucent. Add shiitake mushrooms, then a squeeze of lemon and season with salt and pepper. Let cook, stirring frequently for about 5 minutes.
Strain over bowl and press excess liquid out of mushrooms. Put the expressed liquid back into the pan over medium heat and reduce by half. When ready to plate the fish toss the sugar snap peas in the liquid to heat them up. Bon Appétit!