Roy’s Macadamia Nut Crusted Mahi Mahi with Lobster Cream Sauce

Chef Roy Yamaguchi's delicious Lobster Cream Sauce really takes this Mahi Mahi to another level!

5

Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesFish & Seafood

Ingredients

4each6 oz. mahi mahi filets

Lobster Cream Sauce

2eachlarge lobster heads + any shells available
6Ouncebacon
2stalkcelery, diced
1⁄2Cuponions, diced
1⁄2eachcarrot, diced
1Gallonwater
1⁄4Cuptomato paste
1each3" piece of konbu
4Cupheavy cream
 eachsalt and pepper to taste

Macadamia Nut Crust

1Cuproasted macadamia nuts
1⁄2Cupunsalted butter, softened
1Packagepanko bread crumbs (6 oz.)

Instructions

Lobster Cream Sauce

  1. Roast lobster heads and shells in a 300° oven until dry, about 30 minutes.
  2. Heat a large, heavy bottomed stock pot.
  3. Sauté bacon, celery, onions, and carrots until brown.
  4. Add roasted lobster heads and shells, water, tomato paste and konbu.
  5. Simmer for 3 hours on medium low heat or until stock is reduced by ¾.
  6. Add heavy cream, reduce heat to the lowest setting and simmer for about 30 minutes. The sauce will start to thicken. Make sure the sauce does not scorch.
  7. When sauce is thick, strain through a fine strainer.
  8. Season with salt and pepper to taste.

Macadamia Nut Crust

  1. In a food processor, pureé roasted macadamia nuts to form a thick, not-quite-smooth paste.
  2. Whip the butter with an electric mixer until fluffy and light in color.
  3. Add macadamia nut paste and panko.
  4. Combine and reserve at room temperature. Crust mixture can be frozen for 2 weeks before use.
  5. When ready to use, soften the mixture and rewhip until light.
  6. Spread a layer over one mahi filet.
  7. Sear in a medium hot pan; add 1-2 tsp. olive oil if necessary. The crust will start to melt and brown.
  8. Turn filet over after the crust is golden brown, about 2-3 minutes.
  9. Brown other side of filet about 2-3 minutes.
  10. Serve with Lobster Cream Sauce and steamed asparagus.

Comments (1)

I made this tonight- it was very good. I did use Ono, and the filets were pretty thick- so what i did was sear it as the recipe calls for then put it in a 400 degree oven ( with a probe thermometer) until it reached 145 degrees F. It took about 6 or 7 minutes in the oven. I took it out when the probe read 140 because it "carryover" cooked the fish a little. Turned out perfect- I thought I was at Roys! AloooooHA!

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