Macadamia Nut Crusted Mahi-Mahi
By James Houck
Photos by Larry French
200 Westgate Circle
Annapolis, MD 21401
(410) 349-5052
greystonegrill.com
An inspiring dish, fillet of Mahi-Mahi with a macadamia nut and panko breadcrumb crust draws from flavors of the Pacific Rim and combines classic cooking techniques, such as dredging, searing, baking, and preparing a risotto base on which to serve the fish. The end result is a dish with zesty complexity and varied texture. Executive Chef of Greystone Grill, John Kerr, recently demonstrated for us the step-by-step making of this fine dish and discussed his background in the culinary field. The fillet with risotto is as easy to prepare at home as it is to enjoy in the restaurant itself. And for the entire month of February, Greystone Grill will exclusively offer this special dish at the affordable price of $28, which includes a salad, side, and dessert.
What’s Up: How did you culinary career begin?
Chef Kerr: My culinary career started as a concession stand manager at the age of 20 in a roller skating rink in Columbus, Ohio. From there I went on to become a General Manager/Managing Partner of two rinks in Indianapolis, Indiana. I got tired of roller-skating and decided to attend bartending school. I started bartending and then worked every position in the kitchen from dishwasher to sous chef. After trying to develop my style in Indianapolis I decided to come back east and attend culinary school at Baltimore International College in Baltimore, MD.
WU: Please describe the culinary influence present in your dishes.
CK: I would say my influence is midwestern comfort food with a Maryland culinary school twist. I had a couple of really talented chef instructors who saw my ability and gave me some great one-on-one time to develop my talents.
WU: How did you come to work at the Greystone Grill?
CK: Luck! The Hunt Valley location was without a chef for 2–3 months. The General Manager, Tom Brown, also former BIC instructor, called the school and asked if they had any students about to graduate that may be able to step into the role. Only one name came to mind, lucky me!
WU: What do you enjoy most about being a chef?
CK: Making people happy! It’s not so much about the dish as it is the experience. If it’s my special of the day, great, if it’s the ambiance, food, service, and overall experience even better. I want people to leave happy and can’t wait to come back again and again.
WU: What makes this particular dish special to you?
CK: I have worked with all kinds of chefs over the years. One in particular loved Mahi-Mahi and macadamia nuts. One night we decided to pair the two together. It was magic and we sold out with 22 orders.
WU: Is this a traditional recipe or modified?
CK: I would have to say modified. Originally, we ran this dish with fresh herbed white rice. However to make it my own, I added the Asian/Polynesian risotto.
WU: Is the dish difficult to prepare at home?
CK: Not particularly. Uncle Ben’s makes a par-cooked risotto these days that you just add the stock of your choice for the flavor profile you want. I would say the hardest part is not burning the nut crust in the sauté pan.
WU: Is there a particular wine or beverage that pairs well with this dish?
CK: Probably pairs best with a white wine, maybe Hess Chardonnay, or a white zinfandel. But with the depth of flavors, it’s really up to each person’s taste. I am a little different and I enjoy Pinot Noir with everything. Give me a bottle of “J” or Domaine Chandon and I am happy.
Macadamia Nut Crusted Mahi-Mahi
Ingredients:
4-6 Mahi-Mahi fillets (either four 6oz or six 4oz)
3 oz macadamia nuts
3 oz panko breadcrumbs
2 whole eggs
1cup heavy cream
1/2 cup white wine
2 Tbsp Old Bay seasoning
1 Tbsp all purpose flour
2 Tbsp fresh herbs (parsley, chives and basil)
4 cups chicken stock
6 oz pineapple juice
2 Tbsp soy sauce
1 Tbsp sesame seeds
2 tsp crushed red pepper
1/2 tsp kosher salt
1/2 tsp white pepper
1 box Arborio rice
1/2 cup white onion minced (optional)
3 Tbsp extra virgin olive oil
1/2 cup Parmesan cheese
2 cups all purpose flour
2 Tbsp Old Bay
1 Tbsp Black pepper
2 Tbsp Butter
Preparation
Macadamia Crust
Preheat oven to 350 degrees. Roast macadamia nuts for 10 minutes in 350-degree oven. Place in refrigerator to cool. Once cool, place in blender with breadcrumbs and pulse until minced. Do not over pulse or the mixture will become oily. Put mixture in a small container.
Batter
In a small bowl mix eggs until smooth; add heavy cream and wine; mix until smooth; add Old Bay, flour, and herbs; mix until well incorporated. Refrigerate until needed.
Stock
Mix together in a large bowl; chicken stock, pineapple juice, soy sauce, sesame seeds, crushed red pepper, salt and pepper. Set aside.
Risotto
In a large pot heat oil on high; add onion (optional) and rice; sauté until translucent. Reduce heat and add stock 4oz at a time, stirring until liquid is absorbed. Continue to add stock until finished. (5 Turn off heat and add Parmesan cheese. Taste. Risotto should be creamy with a smooth finish. (Risotto takes 20–30 minutes, do not rush it)
Searing Mahi
While making risotto, mix together flour, Old Bay, and pepper. (1,2,3 Cover fillets in flour, dip non-skin side in batter and then press into crust; make sure entire surface is covered. (4 In a non-stick sauté pan, heat butter on medium high until butter is melted, place 2 fillets at a time in pan, crusted side down, and brown. Flip fillets over, put on sheet pan, and place in 350-degree oven for 10–15 minutes checking frequently.
Plating
Divide risotto into either 4 or 6 portions depending on size of fillets and place in the center of the plate. (6 Lean the Mahi up on the risotto and garnish with fresh herbs and pineapple (optional).
feb 09
annapolis
james houck
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