Crusted Mahimahi with Crab Bisque
The Japanese bread crumbs called panko make this dish very “island” in flavor, and the coconut, taro, and crab meat in the bisque make it taste like a luau. The bisque is made of pureed taro leaves enriched with cream and coconut milk, forming a rich green halo around the fish. You can find panko in many large groceries, or in Asian groceries; substitute very fine dry bread crumbs if you can’t find panko. Okinawan sweet potatoes are purple, but the taste is so similar to regular sweet potatoes that you can easily substitute — only the color will change.
Ingredients
- Mashed Purple Sweet Potatoes
- Okinawan - 1 lb (alt. regular sweet potatoes)
- Hot MIlk - 1 cup
- Unsalted Butter - 1 tablespoon
- Salt and freshly ground pepper to taste
- Crab Bisque
- Unsalted Butter - 4 tablespoons
- Onions - 2 , diced
- Flour - 2 tablespoons
- Heavy (whipping) cream - 2 cups
- Coconut Milk - 1 cup
- Green taro leaves - 2 cups (alt. frozen spinach, chopped)
- Lump crab meat - 1-1/2 cups, fresh
- Crusted Mahimahi
- Panko - 1 cup (alt. other fine dry bread crumbs)
- Macadamia nuts - 1 cup, finely chopped
- Parsley - 1/2 cup, minced fresh
- Mahimahi - Four 8 oz fillets (alt. snapper, halibut, or catfish)
- Salt and freshly ground pepper to taste
- All Purpose Flour - 1/2 cup
- Eggs - 2, lightly beaten
- Vegetable Oil - 1/4 cup, for frying
- Sauteed Vegetables
- Peanut Oil - 2 tablespoons
- Onion - 1 cup, finely chopped
- Bean sprouts - 1 cup, fresh
- Celery - 1/2 cup, diagonally cut
- Shiitake Mushrooms - 5 oz, stemmed and sliced
- White Mushrooms - 3 oz, sliced
- Red Bell Pepper - 1, seeded, deribbed, and cut in julienne
- Garnish
- Cilantro - 2 fresh sprigs
- Black Sesame Seeds - 1 tablespoon
Instructions
To make the potatoes: Peel the sweet potatoes and cut into 1-inch dice. Cook the sweet potatoes in salted boiling water until tender, about 6 minutes. Drain. Combine the milk and butter and stir until the butter melts. Mash the potatoes with a masher or beater. Beat in the milk mixture. Add salt and pepper. Set aside and keep warm.
To make the crab bisque: In a large saucepan, melt the butter and saute the onions until translucent, about 3 minutes. Stir in the flour and blend well. Add the heavy cream and simmer for 5 minutes, stirring frequently. Stir in the coconut milk, taro or spinach, and crab meat. Add salt and pepper. Reduce the heat to low and cook until the mixture thickens slightly.
To make the crusted mahimahi: In a shallow bowl, combine the panko, macadamia nuts, and parsley. Season the fish with salt and pepper and dust with flour. Dip each fillet in the eggs, then the macadamia nut crust mixture, to coat on both sides. In a large saute pan or skillet over medium-high heat, heat the oil and cook the fish for 2 minutes on each side, or until golden brown and cooked throughout.
To make the vegetables: In a medium saute pan or skillet over medium-high heat, heat the oil and saute the onions until translucent, about 3 minutes. Add the remaining ingredients, reduce heat to medium, and saute until tender, 3 to 5 minutes. Set aside and keep warm.
To serve: Put the mashed potatoes in the center of the serving platter. Place the crusted mahimahi fillets on top of the potatoes. Spoon the vegetables on one side of the plate. Pour the bisque completely around the fillets and vegetables. Garnish with cilantro sprigs and sesame seeds.
