Potato Crusted Mahi Mahi with Beurre Blanc Sauce

Potato Crusted Mahi.jpeg


  • 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


  1. 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.

  2. 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.

  3. Open the foil packets. Heat broiler. Place under broiler to brown for about 6 minutes longer. Serve with sauce.

  4. Sauce

  5. 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.