A beautiful way to serve mahi mahi or your favorite island fish. This even works with salmon if you prefer.
The crab stuffing is a nice addition and topped with a rich butter cream sauce. Serve over rice or creamy mashed potatoes.
Mahi Mahi w/Crab Stuffing & Cream Sauce
- 4 8-10 ounce mahi mahi or white fillet
- Salt & Pepper to taste
- 1 tablespoon butter
- 2 tablespoon olive oil
- 1 pound blue crabmeat
- 1 stalk celery, minced
- 1/4 onion, minced
- 1 teaspoon parsley, chopped
- 1 tablespoon mayonnaise
- 1/2 cup bread crumbs
- 1/4 cup Island Princess macadamia nuts, toasted & chopped
- 1 whole egg, beaten
- 1 teaspoon lemon juice
- splash Worcestershire sauce
- 3 tablespoons butter
- Salt & Pepper to taste
- 1/4 cup butter
- 1 teaspoon flour
- 1 clove garlic, finely minced
- 1 teaspoon paprika
- 1/4 cup heavy whipping cream
- 1/4 teaspoon better than bouillon fish base
- 1/8 cup white wine
- salt & pepper to taste
- 1/2 lemon juice
- Add oil and butter to saute pan over high heat.
- Wait until the oil gets really hot and add the fillet, one at a time (2 if the pan is large enough).
- Do not overcrowd as you want to quickly sear the fish and create a crust.
- Cook for about 2 minutes on each side and remove from heat and place on plate.
- Continue cooking each fillet until they are all cooked.
- You might have to add more oil/butter to the pan before cooking each fillet.
- In a saute pan on medium heat, melt butter.
- Add minced celery and onions to the pan and cook until onions are opaque.
- Add parsley, bread crumbs, lemon juice, worcestshire, crabmeat and season with salt and pepper to taste.
- Remove from heat and put mixture in a bowl deep enough for mixing.
- Allow mixture to cool for 5 minutes.
- In the same pan, toast macadamia nuts until golden brown.
- Add macadamia nuts, beaten egg and mayonnaise to slightly cooled stuffing and mix stuffing thoroughly. Set aside.
- Melt butter to saute pan on medium heat.
- Add garlic and cook for 1-2 minutes.
- Add flour and cook until flour turns into a golden brown hue.
- Add white wine and cook for 2 minutes.
- Add bouillon and whisk into mixture.
- Add remaining ingredients and continue whisking until completely smooth.
- Finish with juice of 1/2 lemon.
Assembly & Baking:
- Assemble fish fillets in a non-stick or ceramic baking dish that has been sprayed with non-stick spray or oil.
- Divide the into 4 portions and mound stuffing on each piece of fish.
- Bake at 350 degrees for 15 minutes.
- Remove from oven and allow to sit for 2 minutes.
- You can also opt to broil the tops of the fish/stuffing to get more of a brown color.
- Take each plate and put some of the sauce on the plate and carefully put a piece of fish over the sauce.
- Garnish with parsley flakes.