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Chef Kelley McCann's blackened mahi-mahi

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BATON ROUGE-Chef Kelley McCann showed us how to put a blackened twist on his mahi-mahi dish.

To contact Kelley, the head chef at Galatoire's, send him an e-mail.


Blackened Mahi-Mahi
champagne and tomato buerre blanc, roasted corn and baby heirloom tomato relish

4 6 oz. fillets of Mahi-Mahi
Blackening seasoning

For sauce:
4 oz. dry champagne
2 T. tomato purée or paste
1 bay leaf
4 peppercorns
1 t. minced shallot
1 oz. cream
½ lb. salted butter

For relish:
2 ears of corn, shucked
1 pint baby heirloom tomatoes or grape tomatoes, quartered
1 small shallot, minced
1T. garlic, minced
2 T. sugar
Salt and pepper to taste
3 T. olive oil
1 t. thyme
1 t. parsley

For sauce, combine all ingredients except butter in a small pot and reduce au sec. Mount butter until melted and smooth.

For relish, roast corn evenly either in the oven or on a BBQ pit. Cut off cob and place in a small mixing bowl. Add all other ingredients and season with salt and pepper.

To complete, blacken mahi-mahi in a medium sauté pan for approximately 3-4 minutes on each side. Place on individual plates and pour sauce around fish. Top with generous portion of relish and enjoy!


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