http://mikes-table.themulligans.org/2007/12/30/poached-mahi-mahi-in-vanilla-cream-sauce/ Experiences, experiments, and edible things from Mike's kitchen Fri, 10 Sep 2010 00:55:27 +0000 http://wordpress.org/?v=2.9.1 hourly 1 http://mikes-table.themulligans.org/2007/12/30/poached-mahi-mahi-in-vanilla-cream-sauce/comment-page-1/#comment-61148 wilmingtons web Fri, 03 Sep 2010 17:55:36 +0000 http://agent0068.dyndns.org/~mike/food/2007/12/30/poached-mahi-mahi-in-vanilla-cream-sauce/#comment-61148 You guys have to try this Grouper with Caramelized Shallot Horseradish Sauce Recipe...Ingredients: 8 ounces shallots, spray grapeseed or olive oil, 1/4 cup white wine, 1/4 tsp salt, fresh ground black pepper, 2 tsp prepared horseradish, 1 tsp honey, 4 4 ounce grouper filets...Preheat the oven to 375°F. Then place the shallots in a small stainless steel or non-reactive sauce pain. Spray lightly with olive oil and cover the pan. Place the pan in the oven and roast the shallots for about 30 minutes. Remove at 15 minutes and toss...After 30 minutes add the white wine, salt and pepper. Return the pan to the oven and cook for 15 minutes. Remove and let cool for about 5 minutes....Place the shallots in a blender or mini-chopper with the horseradish and honey. Puree until smooth...Place a large skillet in the oven and preheat the oven to 426°F....After the oven is at temperature, spray the pan lightly with grapeseed oil and place the grouper filets in the pan. Cook for about 6 minutes and turn the fish. Spread about 2 - 3 tablespoons sauce on top of each fish and return the pan to the oven. Cook for another 5 - 7 minutes and serve. You guys have to try this Grouper with Caramelized Shallot Horseradish Sauce Recipe…Ingredients: 8 ounces shallots, spray grapeseed or olive oil, 1/4 cup white wine, 1/4 tsp salt, fresh ground black pepper, 2 tsp prepared horseradish, 1 tsp honey, 4 4 ounce grouper filets…Preheat the oven to 375°F. Then place the shallots in a small stainless steel or non-reactive sauce pain. Spray lightly with olive oil and cover the pan. Place the pan in the oven and roast the shallots for about 30 minutes. Remove at 15 minutes and toss…After 30 minutes add the white wine, salt and pepper. Return the pan to the oven and cook for 15 minutes. Remove and let cool for about 5 minutes….Place the shallots in a blender or mini-chopper with the horseradish and honey. Puree until smooth…Place a large skillet in the oven and preheat the oven to 426°F….After the oven is at temperature, spray the pan lightly with grapeseed oil and place the grouper filets in the pan. Cook for about 6 minutes and turn the fish. Spread about 2 – 3 tablespoons sauce on top of each fish and return the pan to the oven. Cook for another 5 – 7 minutes and serve.

]]> http://mikes-table.themulligans.org/2007/12/30/poached-mahi-mahi-in-vanilla-cream-sauce/comment-page-1/#comment-14558 Sophie Wed, 18 Feb 2009 12:39:57 +0000 http://agent0068.dyndns.org/~mike/food/2007/12/30/poached-mahi-mahi-in-vanilla-cream-sauce/#comment-14558 This fish dish looks scrumptious! Wow! This fish dish looks scrumptious! Wow!

]]> http://mikes-table.themulligans.org/2007/12/30/poached-mahi-mahi-in-vanilla-cream-sauce/comment-page-1/#comment-272 Mike’s Table » Poached Mahi Mahi with Papaya Mango Salsa Mon, 07 Jan 2008 09:33:55 +0000 http://agent0068.dyndns.org/~mike/food/2007/12/30/poached-mahi-mahi-in-vanilla-cream-sauce/#comment-272 [...] Poached Mahi Mahi in Vanilla Cream Sauce [...] [...] Poached Mahi Mahi in Vanilla Cream Sauce [...]

]]> http://mikes-table.themulligans.org/2007/12/30/poached-mahi-mahi-in-vanilla-cream-sauce/comment-page-1/#comment-236 Lydia Sun, 30 Dec 2007 13:20:11 +0000 http://agent0068.dyndns.org/~mike/food/2007/12/30/poached-mahi-mahi-in-vanilla-cream-sauce/#comment-236 Glad you gave this combination a try. Vanilla is surprisingly good with fish, isn't it? The white-on-white-on-white reminds me of many a meal served at my Swedish brother-in-law's house, where the food and plates are always white! Glad you gave this combination a try. Vanilla is surprisingly good with fish, isn’t it? The white-on-white-on-white reminds me of many a meal served at my Swedish brother-in-law’s house, where the food and plates are always white!

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