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January 13, 2009
Stuffed Mahi Mahi
Ingredients:
Sheet pan liners (can be purchased at a bakery or delicatessen)
1/2 leek, julienned
Salt
1/2 tsp. olive oil
Thai basil
3-4 cloves garlic
1/4 yellow bell pepper, julienned
1/4 red bell pepper, julienned
1 tomato, peeled and diced
3/4 lb. fresh crabmeat
4 cloves crushed garlic
1/4 tsp. zest of orange
1 squeeze of fresh lemon juice
1/4 tsp. cumin
1/4 tsp. ginger
1 tsp. olive oil
Three 8-oz. mahi mahi fillets
Lemon zest
Salt and pepper to taste
Paprika
Directions:
Fold sheet pan liner in half and then in half again. With scissors, cut around the outside in the shape of a heart. Spray the liner with nonstick spray.
Place julienned leek in a bowl of cold water; gently remove and place in another bowl. Sprinkle salt on the leeks and add olive oil, Thai basil to taste and 3-4 cloves of fresh garlic. Add a teaspoon each of yellow and red bell pepper. Mix all together.
For the stuffing, peel and dice tomato; combine in a bowl with 3/4 pound fresh crabmeat. Add crushed garlic, lemon zest, and 1 squeeze of a fresh lemon. Combine; add ginger, cumin and 1 teaspoon olive oil and stir well. Bone and clean the 3 mahi mahi fillets. Slit each fillet about two-thirds of the way in the center and stuff. Lay the leek in the center of the parchment paper, placing the fillets on top of the leeks.
Season the fillet with lemon zest, paprika, and salt and pepper to taste. Tuck the parchment paper in and over all the way around. Seal it by twisting the end and tucking it in underneath. Cook at 400 degrees for 18 minutes. Slit the bag and place on a plate. Note: Be careful when slitting the bag -- it's very easy to get burned by steam.
Posted by Kelli Little at January 13, 2009 05:33 PM