Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

And another great gem from !

******************************

This recipe contains alcohol. Please use it and in your dishes responsibly.

Please fave and comment on the original submission: https://www.furaffinity.net/view/7882699/

Try some fantastic fillets for a birthday treat; Huskers is very lucky, Happy Birthday Husky. This delightful dinner is from the kitchens of junowolf

******************************


This was Husky's birthday meal tonight.

This recipe comes from Chef Alan Tsuchiyama of the Sheraton Waikiki.

Macadamia nut crusted Mahi mahi with sesame potato cakes, sautéed spinach, and chili coconut beurre blanc.

Recipes:

Fish:

1 cup panko (A variety of Japanese flaky bread crumb - http://en.wikipedia.org/wiki/Panko)
1/3 cup chopped macadamia nuts
2 tsp grated ginger
4 mahi mahi filets ( 6 oz. each) (http://en.wikipedia.org/wiki/Mahi-mahi)
salt and pepper to taste

In a food processor combine panko, macadamia nuts, and ginger and chop until fine. Season mahi mahi with salt and pepper, then cover filets with macadamia nut crust. Saute' fish in oil or butter until golden brown and fish flakes easily when tested with a fork. Place a sesame potato cake in the center of a plate and top with sautéed spinach. Place mahi mahi on the spinach and drizzle with chili coconut sauce. Garnish with basil.

Sesame Potato cakes:

3 medium baking potatoes
1/4 cup julienne carrot
1/4 cup julienne zucchini
1/4 cup julienne onion
2 tbsp sour cream
1 1/2 tsp black sesame seeds
1 1/2 tsp toasted white sesame seeds
salt and pepper to taste
oil for sauteing

Bake potatoes at 425F for 35-40 minutes or until pierced easily with a skewer. Cool potatoes, then peel and grate. In a skillet saute' carrot, zucchini and onion until tender. Combine potatoes, carrot, zucchini, onion, sour cream, and sesame seeds; blend well. Season to taste with salt and pepper. Form into four patties. Saute' in oil until golden brown on both sides

Sauteed spinach:

1 tbsp chopped shallots
1 tbsp butter
8 oz. fresh spinach leaves
salt and pepper to taste

Sweat the shallots in butter until translucent. Saute' spinach until wilted, season with salt and pepper.

Chili coconut Beurre Blanc

1/2 cup white wine
1/2 cup heavy whipping cream
1/2 cup chicken broth
1/2 cup unsweetened coconut milk
1 tsp finely chopped shallots
1/2 tsp minced ginger
1/2 tsp sweet thai chili sauce
1 tsp chopped basil
2 tbsp soft butter

In a small saucepan combine white wine, heavy cream, chicken broth, coconut milk, shallots and ginger. Simmer and reduce to about 1/3 cup. Add chili sauce and basil. Slowly whisk in butter until all the butter is melted and incorporated into the sauce.

******************************