Potato Chip Crusted Mahi-Mahi

Potato Chip Crusted Mahi-Mahi... I came across this recipe in a cookbook, American Classics, by the editors of Cook's Illustrated Magazine. I've done a few dishes that involved making a breadcrumb crust. But this recipe is unique in that it involves mixing crushed potato chips into the breadcrumbs. It gives a wonderful potato flavor, as well as making the crust nice and crispy. Now, I like that...maybe its because I just LOVE chips, any kind! Anyway, the recipe is really made with a large fillet of salmon. I only had some individual sized wild mahi-mahi, so I used that instead. But I think if you can make this with salmon, it would be really, really nice. It is a perfect, quick dinner for company. It comes together in no time...and looks elegant. The original recipe makes the salmon using only the mustard layer. I had some sundried tomatoes in the fridge. So, when I opened the fridge, I immediately thought of making a piece using some sundried tomatoes as a layer. I thought it would go rather well, plus it would be different. A recipe that I could call my own:). It is funny, but my husband preferred the sundried tomato versus the mustard. I liked it too, it brought a ton of flavor to the fish. I felt it went rather well. This is just an idea I came up on the spur of the moment, but feel free to make the mustard kind. You can definitely use a variety of mustard flavors...so use one that you really like. I only had the plain on hand, so that is what I used. I am listing the amounts for a salmon fillet(3 1/2 lb), so feel free to adjust according to your needs.

You will need: ~adapted from American Classics Cookbook

3 slices sandwich bread, crusts removed(I didn't bother with removing the crusts)

1 cup crushed potato chips(ridged or kettle)

3-6 TBS chopped fresh dill (this depends on how much you like dill)

1 salmon fillet (3 1/2 lbs)

1 tsp olive oil

1-2 tsp onion powder (optional)

3/4 tsp salt( or 1 tsp kosher salt)

pepper

3 TBS Dijon mustard*

*you can place some sundried tomatoes in a food processor(pulse a few times) instead of using the mustard, use a BBQ sauce or horseradish sauce

Directions:

In a food processor, pulse the sliced bread till almost fine. You don't want a paste but rather bread crumbs...so just pulse it a few times. You should have about 1 cup of fresh bread crumbs.

Preheat the oven at 400 deg. Spread the crumbs evenly on a baking sheet and toast till golden brown.

It can take from 4-5 minutes.

Keep checking and tossing them... and make sure they don't burn.

In a bowl, toss together the bread crumbs, the crushed potato chips onion powder and dill.

Set aside.

Change the oven setting to broil. Place a heavy- duty foil/parchment paper on a rimmed baking sheet. Rub the fillet evenly with oil. If you are using smaller fish fillets as I did, then oil all the pieces. Sprinkle with salt and pepper to taste. Place the fillet/s on the foil/parchment paper.

Broil the fish for about 9-11 minutes(it could take a bit longer depending on your oven... just don't overcook the fish as it will be dry) or when the surface is a bit brown and the fish is opaque in the center. You basically want the fish to be almost cooked. Remove the fish from the oven and spread a layer of mustard (or if you are using the chopped sundried tomatoes). You can also use some BBQ sauce or horseradish for the layer.

Sprinkle and press the bread crumb mixture unto the fish to adhere.

Continue broiling the fish for about another minute. Keep an eye on it as the breadcrumb mixture can burn quite easily. Enjoy.