Sam Choy's Kitchen recipe: Macadamia Nut Mahimahi with Tomato, Basil and Mushroom Orzo and Lemongrass Buerre Blanc
7 oz. Fresh Mahimahi 1½ oz. Macadamia nuts 5 oz. Orzo Pasta 3 oz. Tomato 3 oz. Mushrooms 2 oz. Sundried Tomato 4 oz. Lemongrass 4 oz. Buerre Blanc 2 oz. Spinach 2 oz. White Wine 2 oz. Garlic Butter 2 oz. Egg Whites 1½ oz. Panko
Fish: Roll seasoned Mahimahi filet in egg whites. Roll in Panko and Macadamia nut mixture. Sear the both sides of mahi until golden brown. Finish in the oven at 350 degrees for 8-10 mins.
Pasta: In a sauté pan, add a little oil. Saute mushrooms, sundried tomato, spinach and tomato. Season to taste. Deglaze with white wine and add the orzo pasta. Add garlic butter and toss well to finish.
Lemongrass Buerre Blanc: (Makes 2 cups) 1 cup White Wine ¼ cup White Wine Vinegar 1 Shallot (minced) 1 Stalk Lemongrass (bottom end sliced) 1¾ cup Heavy Cream 1 pound Unsalted Butter (room temperature) Kosher Salt and White Pepper
Sauce: Combine wine, vinegar, shallots, and lemongrass in a heavy saucepot. Heat on med-high heat until reduced by half. Then add in heavy cream, and reduce heat to medium. Again, reduce by half. Turn down to low heat and add butter into the sauce alittle at a time, stirring constantly. Season to taste with Salt and White Pepper.
Plate: Ladle 4oz. of the lemongrass buerre blanc into the middle of the plate, spreading it in a circle up to an inch from the edge. In the center of the sauce, spoon approximately 6 oz. of the orzo pasta building a mountain in the center. Place cooked mahi on the top of the mountain. Garnish: Sprinkle chopped mac nuts, diced red bell peppers and chopped fresh parsley.