Tortilla Crusted Mahi Mahi with Pineapple Chipotle Burre Blanc

Tortilla Crusted Mahi Mahi with Pineapple Chipotle Burre Blanc

  • Prep: 15 min
  • Cook Time: 20 min
  • Total: 35 min
  • Serving: 4
I really like the crunch of the tortilla chips mixed with the melt in your mouth taste of the Mahi Mahi.


  • Tortilla Crusted Mahi Mahi:
  • 4 each Mahi Mahi fillets, 4 oz.
  • 2/3 cup tortilla chips, crushed
  • 3/16 cup oil, peanut
  • Salt and pepper to taste
  • Pineapple Chipotle Burre Blanc:
  • 1/3 cup pineapple juice
  • 1/8 cup Chipotle Pepper Sauce
  • 2/3 tbsp. shallots, chopped
  • 2/3 tbsp. heavy cream
  • 3/16 lb. butter, cold


  1. Season fish with salt and pepper.
  2. Top each fillet with tortilla crumbs, and set aside.
  3. Heat a large sauté pan, and add half of the oil.
  4. Wait until oil is very hot, and then add six fillets, crusted side down, into the pan.
  5. Sear until well browned.
  6. Remove fish to a sheet pan, and discard oil.
  7. Wipe pan, place back on heat, and add remaining oil. Repeat the process to sear the remaining six fillets.
  8. Place all fish on sheet pan, and roast in a 400°F oven for 4 to 5 minutes, or until cooked through.
  9. For the Pineapple Chipotle Burre Blanc, in a non-reactive pan, place pineapple juice, TABASCO® brand Chipotle Pepper Sauce, and shallots.
  10. Reduce to 1/4 cup.
  11. Add cream.
  12. Whisk in cold butter until incorporated.
  13. Hold warm until service.
  14. To serve, place fish on warm plates, and top with pineapple chipotle burre blanc.


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