Pan Seared Mahi Mahi with Ginger Shiitake Cream Sauce on Potato

Elevate your dinner table with this Pan Seared Mahi Mahi with Ginger Shiitake Cream Sauce on Potato, a delightful fusion of bold flavors and creamy textures. Perfectly seared mahi mahi fillets are paired with a luxurious ginger-infused shiitake mushroom cream sauce, delivering a balance of zesty and earthy notes. Served over a mound of buttery Yukon Gold mashed potatoes, this dish offers a comforting and refined culinary experience. With its harmonious blend of fresh ginger, garlic, and rich cream, this recipe creates a standout meal ideal for impressing guests or indulging in a special weeknight treat.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces (4-6 oz each) Mahi Mahi fillets
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 cup (sliced) Shiitake mushrooms
• 2 cloves (minced) Garlic
• 1 tablespoon (grated) Fresh ginger
• 1 cup Heavy cream
• 0.5 cup Chicken or vegetable stock
• 1 tablespoon (chopped) Fresh parsley
• 4 medium (peeled and cubed) Yukon Gold potatoes
• 0.5 cup Milk
• 2 tablespoons Butter (for mashed potatoes)
• 0.5 teaspoon Salt (for mashed potatoes)
• 0.25 teaspoon Black pepper (for mashed potatoes)

Directions

Step 1

Peel and cube the Yukon Gold potatoes, then place them in a large pot with salted water. Bring to a boil and cook for 15-20 minutes or until tender.

Step 2

While the potatoes are cooking, pat the Mahi Mahi fillets dry with paper towels. Season both sides with salt and black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the Mahi Mahi fillets and sear for 3-4 minutes per side or until golden brown and cooked through. Remove from skillet and set aside.

Step 4

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced shiitake mushrooms and sauté for 3-4 minutes until they start to soften.

Step 5

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 6

Pour in the chicken or vegetable stock, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.

Step 7

Reduce the heat to low and stir in the heavy cream. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly. Season to taste with salt and pepper. Remove from heat and stir in the chopped parsley.

Step 8

Once the potatoes are tender, drain them and return them to the pot. Mash with 2 tablespoons of butter, 1/2 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth and creamy.

Step 9

To serve, place a scoop of mashed potatoes on each plate, top with a Mahi Mahi fillet, and spoon the ginger shiitake cream sauce over the top. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	(2143.0g)

Amount per serving	% Daily Value*
Calories	2753.9

Total Fat 165.1g	0%
Saturated Fat 83.6g	0%
Polyunsaturated Fat 3.5g
Cholesterol 876.1mg	0%
Sodium 4885.1mg	0%
Total Carbohydrate 156.0g	0%
Dietary Fiber 13.4g	0%
Total Sugars 13.7g
Protein 146.3g	0%

Vitamin D 89.0IU	0%
Calcium 366.3mg	0%
Iron 9.9mg	0%
Potassium 7188.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.1%

Protein: 21.7%

Carbs: 23.2%