Potato Crusted Mahi Mahi with Beurre Blanc Sauce
Half a stick of butter
6 salmon fillets
3 large potatoes, shredded
¼ C. lemon juice
4 scallions, finely chopped
Salt and pepper
Beurre Blanc Sauce
2 shallots, minced
1 C. dry white wine
1 C. white wine vinegar
1 C. butter, unsalted, cut into pieces
Preheat oven to 450°. Cut 6 9x12 sheets of foil. Heavily butter the foil sheets and sprinkle with salt and pepper. Place a piece of rockfish on each foil sheet.
Combine the shredded potatoes with the lemon juice, scallions, and salt & pepper. Pack the potatoes around the rockfish firmly. Enclose the foil and bake for 20 minutes.
Open the foil packets. Heat broiler. Place under broiler to brown for about 6 minutes longer. Serve with sauce.
Place the shallots in a saucepan with the wine and vinegar. Simmer until almost all of the liquor has evaporated, the remove from heat. Whisk in the butter. Season to taste.