Macadamia-Crusted Mahi-Mahi Recipe

Macadamia-Crusted Mahi-Mahi Recipe

By Shashank Agtey

This is a lovely fish entree that is enhanced with the flavors of macadamia nuts.

8 oz. of mahi-mahi
1 oz. of lemon juice
1 c. of white wine
1 tsp. of Worchester sauce
2 tbsp. of whole butter
1/4 c. of panko breadcrumbs
1/4 c. of macadamias
Salt and pepper to taste

Pre-heat the oven to 350 degrees. Pan sear or grill the mahi-mahi for 1 minute on each side. Place the mahi-mahi in a baking dish and add mixture of lemon juice, white wine, butter, Worchester sauce, salt and pepper. Bake in the oven for 5 minutes. While fish is baking, mix chopped macadamias with panko breadcrumbs. Remove the fish and encrust with the mixture. Place mahi-mahi back in the over and bake for another 5 minutes. Remove and reserve the juices in the pan to serve with the fish.

Roquefort Stuffed Filet Mignon Recipe


6–8 oz Filet Mignon



Roquefort cheese crumbles

Olive oil

Pre-heat oven to 350˚ (if desired)

This is a very simple and elegant item to cook. Place both filets on a cutting board with the narrow end down so they are standing up on their sides. With a very sharp paring knife, pierce the center of the narrow side (facing up) carefully, right in the center. Slide the knife back and forth to form a pouch or pocket right in the center of the filet. Take the Roquefort cheese crumbles and stuff the pouch or pocket as full as possible, (like stuffing an envelope).

Pre-heat a frying pan to medium heat. Heat olive oil in the pan until you get that wisp of smoke. Sear both sides of the filets — three minutes each side. Be careful that not all the cheese oozes out (some of it will). Check the temperature of both filets with a meat thermometer. Be sure the thermometer is in the meat near the center, but not in the cheese. The temperature should be 150˚ for medium-rare. Due to the pocket in the center of the fillet, the meat will cook much quicker than usual. If you prefer your meat well done, place the filets on a baking pan in a 350˚ oven for five minutes.

Take out these beautiful filets with the cheese melting from their centers, carefully position them on the serving plate and serve with any of Chef’s Sides.

Lobster Francaise and Scallops Recipe

Lobster Francaise and Scallops Recipe

Shashank Agtey

This is an easy recipe, that produces an elegant seafood dinner. Skip the restaurant and make this instead!


Lobster tails

Old Bay Seasoning

Eggs, beaten


Worcestershire sauce

Large scallops


Olive oil


White wine

Blackening seasoning

Pre-heat oven to 350˚

Cut lobster tails in half lengthwise. Dust tails with flour and then dredge the tails in the eggs. In a large oven-safe sauté pan, heat olive oil to medium-high until you see the wisp of smoke. Sauté the tails for four to five minutes, browning the egg mixture on all sides. Add butter and Worcestershire sauce and continue sautéing for an additional three to four minutes. Squeeze the lemons and add ½-cup white wine over the tails. This is the Francaise sauce. Bake the tails for five minutes at 350˚ (in the oven-safe sauté pan).

Place the pan back on the stovetop and add salt and pepper to taste. Place the tails in a slow oven (200˚) until the scallops are ready. Sprinkle scallops with blackening seasoning to desired taste and sauté for eight minutes. Plate the lobster tail halves with the scallops adorning the edges of the plate. Add in a little spring mix salad for color and drizzle the Francaise sauce from the pan liberally over the tails.

Spring Mix Salad Recipe


Bag of Spring Mix with any or all of the below:


Cherry Tomatoes

Tomato, cut up

Carrot, shredded

Mushrooms, sliced

Water chestnuts

Bamboo shoots

Red, green and/or yellow peppers, thinly sliced


Snow peas

Bean sprouts

Onion, sliced

Baby corn

Toss and serve with your choice of dressing.