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Iso Peanut Crusted Mahimahi With Truffle Yaki Sauce

4 (4 oz) Mahi filets
4 oz Iso Peanuts, crushed or grinded
2 oz Panko
3 oz Steamed Rice
Furikaki (for garnish)
Mac Salad (mix all ingredients together well):
1 c Macaroni
1 Tblsp Celery, minced
1 Tblsp Carrot, grated
1 tsp Yellow Mustard
1/4 c Mayonaisse
2 oz Blue Crab Meat

Truffle Yaki Sauce
1 c Basic Teriyaki Sauce
1 tsp Truffle Peeling
1 Tbsp Truffle Oil
3 oz Butter (Unsalted)
Season mahi mahi with salt and pepper. Mix panko and iso peanuts. Coat fish with panko and peanut mix. Fry both sides until browned. Blend teriyaki sauce, truffle oil, butter and truffle peelings in blender. Take Mahi Mahi out of pan and lay over rice or choice of starch. Scoop mac salad on the side. Pour sauce over and serve.     

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Calamari Salad

4 (6 oz) Calamari Filets
4 c Flour
4 c Eggwash
4 c Panko
Dip calamari into eggwash, dust with flour and then cover with panko. Place filet in frying pan with oil. Cook till golden brown. Set aside.

Salad mix:
2 oz Watercress tops
2 oz Bean Sprouts
1 oz Red Cabbage, shredded
1 oz Shiitake Mushrooms, sliced
Olive Oil, to taste
Balsamic Vinaigrette, to taste
Salt & Pepper
Parmesan Cheese
Toss all ingredients well. Place on a serving dish and lay cuts of prepared calamari on top of salad. Serve.