Crusted Mahi Mahi


Kupaʻa Farms’ Kalo-crusted Mahi Mahi

By Chef Justin Pardo of Market Fresh Bistro

Kalo crusted MahimahiPrep time: 1.5 hours, mostly unattended
Servings: 4


  • 2 c. cooked grated Kupaʻa Farms kalo (taro) root
  • 4 7-oz. pieces of fresh mahi mahi
  • 2 free-range eggs
  • 16 cauliflower florets
  • 1 Tbsp. turmeric
  • 16 rainbow carrots
  • 1 oz. microgreens
  • 1 c. mixed herbs (basil, parsley, thyme)
  • ¼ c. canola oil
  • ½ tsp. olive oil
  • 1 tsp. butter
  • ½ c. unbleached flour

Method: First, cook raw kalo in salted water for one hour. Cool, grate and set aside. Preheat oven to 350°. Combine eggs and flour, mixing until smooth (like pancake batter). Season mahi mahi with salt and pepper and brush one side with egg mixture. Place kalo on top and gently flatten until even. Add a tablespoon of canola oil and a teaspoon of butter to heated 8” saucepan. When butter turns light brown, add mahi mahi, kalo side down. Cook on medium heat for three minutes. Do not flip the fish; place in the oven and cook until lightly transparent. While fish is in the oven, cut carrots in half. Toss lightly with ½ teaspoon of olive oil, salt and pepper. Cook carrots until tender. In a sauté pan, add a teaspoon of canola oil. Heat oil, then pan-roast cauliflower, adding turmeric and ½ cup water. Braise cauliflower until tender. Season with salt and pepper. Blend remaining herbs and oil until smooth, about one minute.

Plate: Arrange three pieces of cauliflower and three carrots on plate. Drizzle herb oil over vegetables, and place cooked mahi, kalo side up, on top. Garnish with microgreens.


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