Panko Crusted Mahi Mahi | Chef Jean-Pierre
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- Опубліковано 8 вер 2021
- 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.com/recipes/pa...
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil: chefjp-com.3dcartstores.com/B...
❤️ Fig Balsamic Vinegar: chefjp-com.3dcartstores.com/F...
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/D...
6Demeyere Reduction / Saucier Pan: chefjp-com.3dcartstores.com/S...
❤️ Herbs de Provence:
chefjp-com.3dcartstores.com/H...
❤️ Silicone Cover:
chefjp-com.3dcartstores.com/s...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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OUR CHANNEL:
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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
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.
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 ! :-)
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.
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 😯
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.
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
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.
got my popcorn and a cosy place in my room watching ur show...one day i am in FL
My favorite part of your videos is when you taste your food.
Whoever edits your videos I salute you. Keep it up and continue with the animations. 👍
Thank you! 😀
I love Chef Jean Pierre. I love his simple elegant style with a flair of ad lib humor.
Yessssss
greatest chef i never had.
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.
"i am always afraid the beagle dog is going to get me at the customs" cracked me up! :D
" 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.
Anyone from VietNam want to cook Western food.Here it is. The BEST
Mahi mahi for dinner tonite 😀
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
These videos make Thursdays great
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!
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.
I NEVER make fish, but this is making me WANT to make fish . . . TOMORROW!
Chef, you are the best !
That sauce looks DIVINE! Bleach in the water for cleaning in the proportion you mentioned, for your sanitation cloth. Got it.
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.
Don't worry about the length of the video. I love watching you - the longer the better. I have learned so much. Thank you
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.
🙏🙏🙏😀
Finally Thursday ❤️ 🇺🇸🇩🇰🇫🇷
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 !
My Thursday habit. Never ceases to amaze me.
TY, adding to my long list that I have learned from you! We're having fish tonight!
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!
You are perfection, Chef Jean-Pierre. RESPECT
Thank you! 😃
Nice❤. Love from Fiji🇫🇯🙌🏾❤
That sauce looks brighter than my future... And it's dark in colour... TT
"I love butter".
"Butter is good for us friends". 🤣❤️
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! 😀
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 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…
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!
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!
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 personally don’t like seafood, but I am always up for learning new things… especially if it’s from this guy.
Thank you! 😀
If you don't have shallots you can use the ONYON
Wow. mahi mahi. a beautiful and delicious fish.
Oh Great King of Butta?! I never thought to marry the flavors of fish and mashed potatoes!! This looks Amazing
you lighten up my day. thank you chef!
One day, when I'm an actual grownup, I'm going to have a whisk drawer. Thanks Chef.
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.
Inspirational, chef JP...
And my family just loves the port wine sauce, with extra budder..... Yum!!
🍷🍷
Sir. Jean-Pierre, Top chef, natural comedian your tutorials are fantastic, take care my ole matey.
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! 😀
Thank you again dear Chef!..So simple, enjoyable and easy!
Yeah, that potato ricer looks cool, but spare a thought for those of us without dishwashers, lol. When you wash dishes by hand, certain gadgets are a no-go. I'll have to stick with the old fashioned masher :)
Same with the pans. I'm already planning alternatives. Like what if after I brown the fish, I wipe out the oil, add the butter, and start the sauce in that pan. Then I strain it into the measuring cup I used for the wine, and right back into the same pan to finish the sauce. Three pans becomes one pan. I literally write pan choices into my recipes, just to make fewer dishes, lol.
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! 😀
Chef thats the only way I eat it. Catch it and eat it the same day. Thanks
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.
Classic approach!!!
Simple but elegant!
Like my old Chef teacher would say to me over and over ... Less is more.
Thank you chef
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.
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 !
God Bless Jean-Pierre
OH GOD...it’s delicious ! Chef, you win again !!
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!!
I really come here every week to hear Chef say Onyo!!! lol..I love this guy!
Back at you! 😊
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
Fresh caught Mauhi off the coast is hard to beat.
I was missing my favorite’s chef recipe. Amazing, as usual. And I do believe it is delicious.
I love fish anything and this looks heavenly - especially with that sauce - oh so yummy!
You are such a masterclass Jean-Pierre! ❤️ thank you!
Love the passion, enthusiasm and especially the accent.
Classic cookery right here folks - Red wine sauce with Fish is delicious!
I love your show and your work! Thank you!
I learn more from you than any other chef/teacher. You are the best. Thank you chef.
You are very welcome Rob! 😀
Looks wonderful. Thank you JeanPierre.
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 love, and will be trying this!
Chef I love how you start with butter and finish with butter 😀 . Thank you so much love all your recipes and your humour 🙏
Thanks. Looking forward to trying it
Another amazing technique and recipe learned. Thank you, Chef!
Thank you Jan Pierre 😋💚 you are making my day happy 😊
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.
HELLO, MY FREN! Glad to see you using panko
Thank you for another wonderful instructional video, Chef. Everything in them is so enjoyable- the quality ingredients, all the small details about the food, seasonings, cooking techniques. Your teaching style is superb. I love that you present these beautiful dishes in such a casual way that convinces me I can make them, too! Thank you again and again.
just finished , amazing
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 😋
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.
Thanks for actually cooking in real time so non-chef’s, like me, can follow!
Thank you for the video, Chef JP! You're the man!
🙌🏼🙌🏼🙌🏼💙
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. That looks delicious!!
I always look forward to Thursdays... it's Chef Jean-Pierre day!! This fish looks magnificent!!!
Thank you! I look forward to Thursdays to gain more cooking information from the best in the cooking world and you never let me down!! You are phenomenal!! God bless you! 👍👌💓
Boy oh boy, I can almost smell and taste that sauce - oh my.
Thanks for another great video, your love for your cooking is inspiring.
Thank you so much, Chef! My mother and I love mahi-mahi, and I’ve been trying to find a new way to prepare it. It looks amazing-I can’t wait to try it!
We get from HAWAIIAN ONO fast food restaurants 😅
I truly enjoy your presentation ... Thank YOU , again.