Panko Crusted Mahi Mahi | Chef Jean-Pierre
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- Опубликовано: 5 сен 2024
- Hello There Friends, a simple Panko Crusted Mahi Mahi, don't get it confused with a Dolphin! Its a Mahi Mahi. Easily one of the most delicious fish that you can get your hands on! Remember fresh fish does NOT SMELL!! Come learn how to make this simple Mahi dish. Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre...
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil: chefjp-com.3dc...
❤️ Fig Balsamic Vinegar: chefjp-com.3dc...
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dc...
6Demeyere Reduction / Saucier Pan: chefjp-com.3dc...
❤️ Herbs de Provence:
chefjp-com.3dc...
❤️ Silicone Cover:
chefjp-com.3dc...
❤️ Instant read Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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Chef Jean Pierre is the only "youtuber" that can entertain me for 21 minutes and make me feel like it was not enough... If there was a 5 hours movie with him I would think it's too short.
Thank you so much Pedro! 😀
Hello Jean-Pierre from your Australian fans. My husband and I watch you every Friday and we enjoy cooking your recipes ...and we always measure carefully!
Grazie mille.
Maria & Marcello
So much happening in this video. Port wine, phenomenal. The 18yr balsamic, phenomenal. Mahi is not dolphin. Simply a beautiful lovely dish that your family will be asking for once a week, maybe twice a day. Simply phenomenal! God bless America! And God bless Jean-Pierre!
🙏🙏🙏😀
Are you kidding me, only in heaven 'once a week'.
Exactly, the American name for mahi-mahi is ‘dolphinfish’ & weighs 50 pounds. Dolphins are mammals, not fish.
I always look forward to Thursday’s, to see what Chef Jean-Pierre is going to cook. I can assure you, he never disappoints. ❤️
You godda have buddah!!
Making this tonight
When I see a new video from you, I’m excited to see what I’ll be making next. In a world gone mad, you’re a welcome respite🌷
I totally agree. Making these recipes is.....therapeutic in such a nutty, confusing time. And so delicious too. :)
That Buerre Rouge...holy moly.
Glad you are available to give. May He continue to bless us through you.
Chef, can you just livestream 24 hours a day? I promise we'd watch. You might get tired, but we'd watch. You are old school in the best possible way and we can tell you love what you do.
Hello Chef. In South Africa that fish is known as Dorado and does not belong to the Dolphin family. Very tasty indeed. Enjoy your videos and your sense of humour.
I would love to see you make the national dishes of every country. That would be really interesting chef ❤
YESSSSSSSSS
" We don't do anything fancy here my friends ", every meal is " fancy " that you do. But I'm a basic cook. I regularly overcook my meals or over season them. Admittedly in the UK it is a bit hard or expensive to get all your ingredients. But I'm getting there, slowly but surely. I've learnt that following your pallet rather than a cookbook recipe is key to success.
Whoever edits your videos I salute you. Keep it up and continue with the animations. 👍
Thank you! 😀
got my popcorn and a cosy place in my room watching ur show...one day i am in FL
I love Chef Jean Pierre. I love his simple elegant style with a flair of ad lib humor.
Yessssss
As an apprentice your the celebrity chef I look up to.
@Riley Feenstra Thank you Riley and good luck in your amazing career! Go work for a classically trained Chef it does not matter what nationality they are as long as they are classically trained! Never work with someone that does not respect ingredients. And whatever you do, do not go to culinary school before you have worked in a commercial kitchen for at least a year or two. You’ll know then if you still want to be a chef!!! Good luck!😀
As a retired Chef he is the one i look up to.
There is no fresh mahi-mahi where I live. When I go to Florida this winter This will be one of the first dishes I cook. Thank you chef.
Watch out for the youtube butter police. I'm not a fish lover but that looks delicious and it's a very elegant dish. I like it.
My favorite part of your videos is when you taste your food.
Just caught a 30lb Mahi yesterday 🤙🏻 can’t wait to make this
Wow. Where? 🌷
@@julietteyork3721 Big Island of Hawaii …Aloha🌺
@@Cola64
Fun. Enjoy! 🌸
@@julietteyork3721 Thank you 🌺
WOW 😯
That sauce looks DIVINE! Bleach in the water for cleaning in the proportion you mentioned, for your sanitation cloth. Got it.
Don't worry about the length of the video. I love watching you - the longer the better. I have learned so much. Thank you
Perfect recipe, beautifully done too. Mouthwatering! Chef, I am convinced that it is the Ghost of Onyo's Past that makes the pots and pans move!
Dear Chef, I don't know if it's just me but I see that you're a bit tired. I hope you have been taking care of yourself well lately and I'm sure most of us here all hope you to be healthy! Thank you for all the amazing recipes and knowledge!
I hope you are getting enough rest Chef..... 🙏🏼🙏🏼🙏🏼
All good here, could not be any better! Thank you for your concern! 😀
@@ChefJeanPierre
💙💙💙
@@ChefJeanPierre Good to know!
WE Not even learn new tasty Gerichte
WE learn every week a new culunary Term or some french!
THANK YOU JEAN PIERRE FOR EVERYTHING YOU DID !
Im waiting for the “emotional support butter” shirts we need merchandise chef!
I don't call Jean-Pierre "the high priest of butter" without any reason ! :-)
Sooo sad, we have to wait a week for another amazing recipe 💘please add all your utensils to the merch store! Bought two bottles of black fig balsamic vinegar 😋🤪absolutely lovely 😍 thankyou chef
greatest chef i never had.
shallots cooking in butter (and maybe a bit of garlic!) may be the most delicious smell on earth... thank you for the recipe chef! i will have to try it!
I NEVER make fish, but this is making me WANT to make fish . . . TOMORROW!
Chef, every time you say "I love my job" or "I love my life" or even just greet us as your 'friends,' my heart melts. I hope everyone can one day find the joy and passion you emanate. Thanks for doing what you do.
🙏🙏🙏😀
I've always used ice cream scoops to serve my mashed potatoes. It started when my son was little so he would enjoy his food. I have a number of sizes too.
i am so glad i found your channel i go back between you and chef John and i cook these nice recipes wow all of your recipes are 5 stars so great. i have been stocking up on wine just for your recipes i will try this recipe asap another great recipe awesome.
Mahi mahi for dinner tonite 😀
My friend, you never fail to impress. Nothing complicated, yet elegant. I learned a new fish technique today; the single-side breading. Thank you Chef! I don't know if I've mentioned it before, but every time I see your sign in the kitchen, it makes me smile. 1/2 Italian, 1/2 French, and 100% AMERICAN. You are the man, my friend!
Thank you Ken! 😀
Chef, these "recipe-police" are only there to push your buttons! Don't let their shallow words bother you! I've learned so much from your videos, and have made a few of these recipes myself... they have been wonderful. My week is always brighter when Thursday comes. around.
Thank you Nik! 😀
These videos make Thursdays great
My Thursday habit. Never ceases to amaze me.
Hooray! Finally someone who has red wine with fish! I thought I was abnormal for liking red wine with fish. Thanks J-P, you make my heart proud!
Nice❤. Love from Fiji🇫🇯🙌🏾❤
Sir. Jean-Pierre, Top chef, natural comedian your tutorials are fantastic, take care my ole matey.
Oh Great King of Butta?! I never thought to marry the flavors of fish and mashed potatoes!! This looks Amazing
I never would have paired a port wine sauce with mahi-mahi! And thank you for bending your kitchen rules by tasting your plate! I know it's a concession to video production and not a task for a commercial kitchen chef. You are the best - I always learn something from you in each episode.
I ate that fish when I was lucky enough to be invited to dinner in Sardi's world famous restaurant in New York. I was with four friends on my one and only visit/holiday to the City. Two weeks. Great !
I love The Chef. Love to listen to his banter sometimes a bit silly but it’s better than most stone faced chefs! Great recipes, I’m already making this dish God Bless all.
"i am always afraid the beagle dog is going to get me at the customs" cracked me up! :D
Ugh, chef. You brought a smile to my face. I fractured my 3rd and 4th metatarsals the other day and headed to the orthopedic doctor now. I’ll be listening with glee.
I love you Chef, you are amazing. I look forward to your videos every week and share them with friends and family. Thank you for sharing your experience and knowledge with the world. God Bless you…
I personally don’t like seafood, but I am always up for learning new things… especially if it’s from this guy.
Thank you! 😀
As I enjoy cooking, I watch many of the cooking channels.
Most are good, however, Chef Jean-Pierre's channel can save the home cook years at the culinary school and many thousands of money.
Thank you Jacques! 😀
Chef, you are the best !
Finally Thursday ❤️ 🇺🇸🇩🇰🇫🇷
TY, adding to my long list that I have learned from you! We're having fish tonight!
jean pierre, you are the man. So fun to watch this recipe and I'm sure as you say "I'm goin to love it" Thanks!!
Just got my internet back. Finally. But wait, I missed last week's episode. Will be back. I must watch in order. O.C.D.
Good afternoon Chef. I grew up with Jeff Smith and Martin Yang. Jeff Smith gave me a love of cooking. I can’t cook currently, but you have rekindled my love of cooking. Thank you. I am not a fish lover, but you have encouraged me to rethink my tastes. Thank you very much. I truly enjoy watching you. If I’m having a bad day, you always improve it for me. Thank you again.
Wow. mahi mahi. a beautiful and delicious fish.
Fresh caught Mauhi off the coast is hard to beat.
HELLO, MY FREN! Glad to see you using panko
Classic cookery right here folks - Red wine sauce with Fish is delicious!
Thank you for your steak video! ... i overcooked it, but it was the most tasty / semi-well done / steak I've had in my life!
OH GOD...it’s delicious ! Chef, you win again !!
Chef thats the only way I eat it. Catch it and eat it the same day. Thanks
That sauce looks brighter than my future... And it's dark in colour... TT
Classic approach!!!
Simple but elegant!
Like my old Chef teacher would say to me over and over ... Less is more.
Thank you chef
Love the passion, enthusiasm and especially the accent.
Thank you again dear Chef!..So simple, enjoyable and easy!
Hello Chef. First off WOW, the fish looked perfectly cooked. I like the idea of going with a red wine sauce instead of the often used white wine sauce. That sauce was gorgeous, silky.
I do enjoy a caper, butter, lemon sauce on cod...or dill, lemon, and butter sauce with salmon. Paired with reisling or a chardonnay. You went a different route, I like this.
You have once again showed us true love for a craft. Red wine can be paired with fish, done right. Hats off Chef. Another gem.
God Bless Jean-Pierre
Inspirational, chef JP...
And my family just loves the port wine sauce, with extra budder..... Yum!!
🍷🍷
You are perfection, Chef Jean-Pierre. RESPECT
Thank you! 😃
you lighten up my day. thank you chef!
love all the fish dishes (especially for the catholic diet)...
hopefully soon, something with a beurre blanc sauce??
I would love to see more videos about basics, not just recipes! Like a guide to all the different types and quality of oils and vinegars etc.
I learn more from you than any other chef/teacher. You are the best. Thank you chef.
You are very welcome Rob! 😀
You should call your channel the "cooking with butter show" :-) I always enjoy your content and look forward to it each Thursday. As a gluten free alternative to Panko, you can use corn flakes. I have to cook for GF at times, and this is something I tried and have had success with. Now I need to go and get some 18 year old balsamic vinegar!!
Thank you Jan Pierre 😋💚 you are making my day happy 😊
You are one of the best chef’s, you make cooking fun. Cheers
He should disguise himself and go on Masterchef or Chopped lmfao
@@TheMysticCraft86
Is he not allowed to compete? I was wondering.
@@mistyvioletconservative.3889 Probably not unless celebrity edition
Herbs de Provence does attract drug dogs at airport customs. On one of my trips to Cabo San Lucas Mexico, the dog came up on me but I had planned ahead hence I packed my herbs on an outside compartment of my luggage. The custom agents were howling in laughter since the luggage handlers had actually busted my herbs in the hard plastic (packaged) container. My grand-mere taught me a lot, but you are a spectacular teacher 😋
Thanks for actually cooking in real time so non-chef’s, like me, can follow!
Trevally looks similar to Mahi Mahi and king fish. I will try making this. Cheers
Hi Chef. Cant wait to watch you cook and talk. Have a good evening
I really come here every week to hear Chef say Onyo!!! lol..I love this guy!
Back at you! 😊
I was missing my favorite’s chef recipe. Amazing, as usual. And I do believe it is delicious.
Chef I love how you start with butter and finish with butter 😀 . Thank you so much love all your recipes and your humour 🙏
That sauce is a given next time I do a fish dish...nice!
Just wanted to say thank you! for the videos. They always bring a smile to my face.
🙏🙏🙏😀
Ah, Jean-Pierre, you are such a marvellous teacher. - the 3 min (practically), wonder Chef. All I need are the best ingredients...and budda.
It's also known as dolphin fish, yum!
"I love butter".
"Butter is good for us friends". 🤣❤️
Thank you for another great recipe chef. Can't wait to see your knife drawer!
I love fish anything and this looks heavenly - especially with that sauce - oh so yummy!
This was good with my fresh caught Pollok. Wonderful.
Good morning Chef!
This fish is absolutely excellent, do buy from the seafood markets .
So versatile it taste delicious.
Perfect for coating any way you like or grilled ..add a fresh salad and crispy potatos ...
Chef did a lovely recipe here .
Great recipe, Jean-Pierre! Thanks for that. Many years ago, when I worked for Royal Viking Line, we had a Halibut with potato crust on red wine sauce on the menu. It was absolutely delicious. Some people just can't imagine a red wine sauce with fish, but it's just awesome.
If you don't have shallots you can use the ONYON
Love the way you look at the camera with your tongue to the side of your mouth after you say "I'm gonna add a little bit of butter ".
I don't want to be rich but I would love to work in your kitchen for 6 months watching and learning from the French master .I want one of your whisks 🙏🤣
I always look forward to Thursdays... it's Chef Jean-Pierre day!! This fish looks magnificent!!!
Looks wonderful. Thank you JeanPierre.
LOL the fish going across the screen!
Anyone from VietNam want to cook Western food.Here it is. The BEST
Ohhhhh you make me hungryyyyyyyy. It’s the best time for the mahi mahi……..here in Malta we call it “Lampuka”