Potato Scaled Mahi Mahi with Cabernet Beurre Rouge


Looking for a quick and easy fish preparation for your next dinner? Try out Chef Maka's "onolicious" Potato Scaled Mahi Mahi tonight!

40 min
6 Servings


1 cup
Italian parsley
mahi mahi filets (4 oz.)
olive oil
8 pieces
small potatoes
2 cup
Cabernet wine (or any red wine)
1 Tbsp
8 oz
Prep Time:
40 min
Total Time:
40 min


Tear the parsley leaf into pieces and place on the mahi mahi. Season with salt and pepper. Slice the pototoes with a Japanese mandolin so they're almost paper thin. Layer the potatoes over the fish and parsley leaves to resemble fish scales. Season the potatotes. Heat a non-stick frying pan with olive oil on medium heat. Place the fish with the potato side down in the oil. Cook about 3 to 4 minutes until the potato scales are brown and then flip the fish and cook for a few more minutes. Then place the fish on a baking pan and put into an over for approximately 3 to 4 minutes. Place the fish aside. Clean the pan with paper towels and then add the wine. Reduce to about ¼ cup and add honey, salt, and pepper. Slowly whisk in the butter until smooth. Lastly, spoon the sauce onto plates and place the fish on top.

Recipe brought to you by:
Find more Quick & ‘Ono bites under these categories:

Chef Maka Kwon