Cinnamon-crusted Mahimahi with Apple Sauce
Cinnamon forms an unusual crust on mahimahi; sauce made from apple juice and cream accentuates the flavor. The mahimahi is served on a mushroom ragout which would pair well with many different meats and fish.
Ingredients
- Mushroom Ragout
- Assorted Mushrooms - 2 pounds (porcini, morels, chanterelles)
- Olive Oil - 1/4 cup
- Celery roots (celeriac) - 2
- Heavy (whipping) cream - 1/2 cup
- Salt to taste
- Roasted pecans - 1 cup, crushed
- Mixed Herbs - 1/2 cup (rosemary, chervil, thyme)
- Chives - 1/2 bunch, minced
- Apple Sauce
- Golden Delicious apples - 6 - 7
- Heavy (whipping) cream - 1/2 cup
- Mahimahi fillets - four, 7- to 8-ounce
- Salt and freshly ground pepper to taste
- Freshly-ground cinnamon - 1 cup
- Virgin olive oil
- Garnishes
- Chives - 1 bunch, chopped
- Roasted pecans - 1/2 cup, roughly chopped
- Dried apple slices - 4
- Cinnamon Sticks - 4
- Rosemary Sprigs - 4
Instructions
To make the ragout: Clean and slice the mushrooms. Heat the oil in a saute pan or skillet over medium-high heat and add the mushrooms. Stir-fry until they begin to color. Remove from heat. Pare and trim the celery root, then cut it into an even block, saving the parings. Cut into small dice. In separate small saute pans, simmer the celery root dice and parings with enough cream to just cover and a little salt just until softened, about 15 minutes. Mash the parings. Set aside and keep warm.
To make the sauce: Quarter the apples and remove the cores. Leave the skins on. Juice the apples and bring the juice to a boil in a saucepan. Stir in the cream, return just to a boil, and remove from heat. Set aside and keep warm.
To prepare the fish: Preheat the oven to 350 F. Season both sides of the mahimahi with salt and pepper. Put the cinnamon in a small dish and press each fillet in the cinnamon, crusting one side of each fillet. Set aside. Heat the olive oil in a large ovenproof non-stick saute pan or skillet over medium-high heat. Place the fillets in the oil, cinnamon-side down. Cook 45 seconds to 1 minute, not enough to blacken; turn and cook another minute, basting with a little oil. Remove from heat, turn the cinnamon side up, and let rest for 1 minute. Put in the oven and cook until the fish is opaque throughout, 6 to 7 minutes. Remove and let rest for 2 to 3 minutes.
To serve: Put the mushrooms back on medium heat and add the celery root dice and puree, and pecans. Reheat the ragout, then stir in the herbs and chives. Place a 4- to 5-inch ring mold in the center of each serving plate. Fill with the ragout, pressing slightly to compact. Lift the rings. Top each with a mahimahi fillet. Spoon apple sauce around the fillets. Sprinkle the fillets with chives and pecans. Stand a rosemary sprig, cinnamon stick, and dried apple slice in each.
