Crusted Mahimahi with Crab Bisque                                                                           Crusted Mahimahi with Crab Bisque
Recipe Courtesy of:
Chef Sam Choy
Restaurant: Sam Choy's Restaurants of Hawaii
Kailua Kona, Hawaii

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 puréed 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.


Mashed Purple Sweet Potatoes
1 pound Okinawan or regular sweet potatoes
1 cup hot milk
1 tablespoon unsalted butter
salt and freshly ground pepper to taste

Crab Bisque
4 tablespoons unsalted butter
2 onions, diced
2 tablespoons flour
2 cups heavy (whipping) cream
1 cup coconut milk
2 cups green taro leaves or frozen spinach, chopped
1 1/2 cups fresh lump crab meat

Crusted Mahimahi
1 cup panko or other fine dry bread crumbs
1 cup macadamia nuts, finely chopped
1/2 cup minced fresh parsley
4 8-ounce mahimahi fillets (substitute snapper, halibut or catfish)
salt and freshly ground pepper to taste
1/2 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup vegetable oil for frying

Sautéed Vegetables
2 tablespoons peanut oil
1 cup finely chopped onions
1 cup fresh bean sprouts
1/2 cup diagonally cut celery
5 ounces shiitake mushrooms, stemmed and sliced
3 ounces white mushrooms, sliced
1 red bell pepper, seeded, deribbed and cut in julienne

2 fresh cilantro sprigs
1 tablespoon black sesame seeds


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 sautée 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 sauté 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 sauté pan or skillet over medium-high heat, heat the oil and sautée the onions until translucent, about 3 minutes. Add the remaining ingredients, reduce heat to medium, and sautée 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.

Yield: 4 servings

Pictures: Eric Futran/Great Chefs/DCI |
Copyright © 1999 Discovery Communications Inc.