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Mahi-Mahi-with-Crab-Stuffing-and-Cream-Sauce-Recipe
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5 from 2 votes

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.
Prep Time15 mins
Active Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Hawaiian, Local
Keyword: mahi mahi, seafood, fish, hawaii, crab, stuffing, sauce, salmon, crab stuffing, rice butter cream sauce, rice, creamy mashed potatoes
Calories: 1255kj
Author: Amy Kristy

Materials

  • 4 8-10 ounce mahi mahi or white fillet 
  • Salt & Pepper to taste
  • 1 tablespoon butter
  • 2 tablespoon olive oil

Crabmeat Stuffing:

  • 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

Sauce:

  • 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

Instructions

Prepare Fish:

  • 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.

Stuffing:

  • 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.

Sauce:

  • 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.

Nutrition

Calories: 1255kj | Carbohydrates: 59g | Protein: 99g | Fat: 66g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 4580mg | Potassium: 1552mg | Fiber: 7g | Sugar: 14g | Vitamin A: 674IU | Vitamin B1: 1mg | Vitamin B5: 3mg | Vitamin C: 51mg | Calcium: 509mg | Iron: 7mg