TALLAHASSEE, Fla. (WTXL) - This morning on Sunrise's "What's to Eat" we were joined by Chef Danny Heffernan from the Kingfish Grill in St. Augustine, who is teaching us how to make Horseradish Encrusted Mahi.
Chef Danny comes from Kilkenny, Ireland; he grew up learning how to cook and help customers while helping his parents at a bed and breakfast his mother ran in Ireland. When he was 10 years old, he began cooking breakfast for the guests and found a knack for cooking. The chef spent 20 years as an executive chef on the North Shore of Long island before joining the Kingfish staff in 2011. When Chef Danny cooks he focuses on attention to detail and quality of the food he makes.
Throughout the month of October, the Kingfish Grill will be working with other restaurants along the Atlantic Coast for the 5th Annual "Flavors of Florida's Historic Coast". This is a month long event where fine dining restaurants of St. Augustine, Ponte Vedra and the Beaches offer a prix fixe menu for guests. You can learn more about this event by visiting HistoricCoastFlavors.com.
You can watch Chef Danny teach our anchors how to make his Horseradish Encrusted Mahi by clicking on the video to the left. The full recipe is listed below:
Horseradish Encrusted Mahi
You will need 4 6oz fresh filets of Mahi.
* ¼ cup sour cream
* 2 tsp horseradish
* 1tsp Worcestershire sauce
* ¼ cup whipped cream
* Squeeze of ½ lemon
* Salt and pepper to taste
Mix all of these ingredients together in a bowl and set aside.
Horseradish panko breading ingredients.
* 1 cup panko bread crumbs
* 2oz squeezed horseradish
* ½ tsp fresh chopped parsley
Mix all of the ingredients together in separate bowl and set aside.
Garlic and herb butter sauce ingredients.
* 1 stick melted butter
* ¼ tsp shallots
* ¼ tsp roasted garlic
* ¼ tsp fresh chopped basil
* ¼ tsp fresh chopped parsley
Mix all ingredients together in a separate bowl and set aside.
Take the Mahi filet one by one and dip in the coating mixture and then coat completely with the horseradish panko breading. Place in a pan on medium heat with olive oil and sauté for 5-6 minutes on each side until golden brown. Drizzle with the garlic and herb butter sauce and enjoy!