One of my FAVORITE THINGS!

Today I am kicking off my Rock Star Chef month.  I want to start off with my ultimate favorite,  Roy Yamaguchi.  

 *Source


I have been touring  Roy's Restaurant's for years and taking part in the cooking classes they offer whenever I can. This dish is very easy, serve it with some steamed asparagus and red potatoes for the perfect meal!

Roy's Macadamia Nut Crusted Mahi Mahi
Serves 2

Ingredients:

Two 6-7 oz portions of mahi mahi
1 cup unsalted butter, softened
½ cup macadamia nuts, chopped then toasted until golden brown
¼ cup panko breadcrumbs
Salt and freshly ground pepper

Directions:

Using a wire whisk, whip butter and macadamia nuts vigorously.  Add breadcrumbs and whip for one minute, without over-mixing.  Season with salt and pepper to taste.

Season the mahi mahi with salt and pepper.  Spread macadamia nut crust over one side of the fish.  Sear the crusted side over medium heat until edges are golden brown.  Gently flip the fish over and cook to desired doneness.  Chef recommends about 2 minutes on each side.


Thai-Style Coconut Basil Sauce
2 tablespoons Olive Oil
1 tablespoon Minced fresh ginger
1 tablespoon Minced garlic
1 teaspoon Minced dried shrimp
2 teaspoon Fish sauce
1 cup chicken stock
1 cup coconut milk
1 tablespoon Palm sugar
10 Fresh basil leaves, finely shredded

 
Heat the oil in 1 quart Covered Sauce Pan over medium-high heat. Add the ginger, garlic and dried shrimp and sauté for 2 minutes. Add the fish sauce and stir to deglaze the pan. Immediately add the chicken stock, coconut milk, palm sugar and basil and bring to a simmer. Continue to simmer for 2 or 3 minutes, until the sauce is thick enough to coat the back of a spoon. Set aside and keep warm. Serve with your plated meal.