Mahi Mahi w/Crab Stuffing & Cream Sauce
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.
- 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.
Calories: 1255kcalCarbohydrates: 59gProtein: 99gFat: 66gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 43gTrans Fat: 1gCholesterol: 213mgSodium: 4580mgPotassium: 1552mgFiber: 7gSugar: 14gVitamin A: 674IUVitamin B1: 1mgVitamin B5: 3mgVitamin C: 51mgCalcium: 509mgIron: 7mg