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APRIL SECRET SPICE

EDO SPICE AND UMAMI SALT

FEATURED RECIPE

EDO SPICED MAHI-MAHI WITH UMAMI POTATOES

This recipe offers a direct path to a good supper that’s easily prepared: Pan-fried fish and potatoes baked in a pouch so that they steam in their own juices with Edo Spice and Umami Salt adding alluring flavors, color, and texture. Just add a salad to this duo to complete the menu.

Serves 4.
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INGREDIENTS

Notes: Use either fresh or flash frozen fish. If frozen, thaw according to package instructions just before using. Although the recipe calls for mahi-mahi, other firm white fish will work well but cook times may vary.

 

For the potatoes:

1½ pounds tiny/baby Yukon gold potatoes

3 tablespoons butter, cut in 1/4-inch cubes

¾ teaspoon Umami Salt, plus more for serving

1 lemon, zest

 

For the fish:

1½ pounds skinless mahi-mahi filets

¾ teaspoon sea salt

2 tablespoons neutral oil

1 tablespoon butter

2 tablespoons Edo Spice plus extra for sprinkling

1 tablespoon lemon juice (from above)

Sliced scallions for garnish

INSTRUCTIONS

Preheat the oven to 400° F.

 

Prep and bake the potatoes  Rinse and drain the potatoes, shaking them a bit (they don’t need to be bone dry). Lay a large piece of foil on a rimmed sheet pan, transfer the potatoes to the foil. Arrange the potatoes close together in a single layer; dot with the butter cubes and sprinkle the ¾ teaspoon of Umami Salt over them.

 

Wrap the foil over the potatoes to create a pouch — just before folding the pouch closed, add 1 tablespoon of water to it. Transfer the sealed pouch (on the sheet pan) to the oven. Bake until the potatoes are tender, about 25-30 minutes. Open the pouch carefully (to avoid a steam burn) and slide the potatoes into a serving dish. Zest the lemon over the potatoes and serve them with extra Umami Salt alongside.

 

Prep the fish  Pat the fish filets dry with a clean towel and sprinkle the salt on both sides of them. Set aside for 10 minutes.

 

Cook the fish  Put the oil and 2 teaspoons of the butter into a large skillet set over medium-high heat. While the pan heats and the butter melts, sprinkle half the Edo Spice over the filets and press it gently into the surface of the fish. Lay the fish into the hot fat, spiced side down. Cook until the edges are becoming opaque, about 3 minutes (depending on the thickness of the filet). Sprinkle the remaining Edo Spice over the filets, then use a spatula to gently turn them over. Cook the second side until the fish is just opaque, about 2 minutes.

 

Transfer the fish to a serving plate.

 

Make the sauce  Add the lemon juice to the skillet and whisk to combine with the fat in the pan. Whisk in the remaining teaspoon of butter until emulsified.


Serve  Pour the sauce over the fish; garnish with the scallions and sprinkle generously with more Edo Spice.


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