Grilled Mahi And Crab Recipe

Pat the mahi mahi fillets dry with paper towels. In a small bowl combine 2 tbs olive oil, lemon zest, minced garlic, kosher salt and black pepper. Brush both sides of each fillet lightly with the oil mixture and let rest at room temperature for 10–15 minutes while you preheat the grill.

Preheat a gas or charcoal grill to medium-high heat (about 425°F / 220°C). Oil the grates by dipping a folded paper towel in oil and using tongs to rub it over the grates, or brush fish with the additional oil provided for grilling.

Place fillets on the grill. Cook without moving 3–4 minutes per side, depending on thickness, until grill marks form and the fish is opaque and flakes easily with a fork. Internal temperature should reach 135–140°F (57–60°C) for moist doneness. Remove from grill and tent loosely with foil while you finish the sauce and broccolini.

In a small, heavy-bottomed saucepan over medium heat, add the minced shallots, white wine and white wine vinegar. Bring to a simmer and reduce until the liquid measures about 2–3 tablespoons (this concentrates flavor and softens the shallots).

If using cream for stability, add the 2 tbs heavy cream now and reduce gently one minute. Reduce heat to low. Whisk in cold butter cubes a few at a time, whisking constantly and allowing each addition to emulsify before adding more. Keep sauce warm but not boiling; if it gets too hot it will separate.

Once all butter is incorporated and sauce is silky, stir in lemon juice, sea salt and white pepper or a pinch of cayenne. Taste and adjust seasoning. Gently fold in the lump crabmeat, being careful not to break the lumps; warm through for 1–2 minutes off direct heat only. Do not simmer after adding crab. Keep warm in a double boiler or very low heat.

While the fish is resting, heat a large skillet over medium-high heat and add 1 tbs olive oil. Add the trimmed broccolini and toss to coat. Season with 1/2 tsp salt and add the sliced garlic.

Sauté, stirring frequently, until broccolini is bright green and just tender, 4–6 minutes. For slight char, let the stems contact the pan briefly without stirring. Remove from heat and squeeze a little lemon over the top if desired.

Place a portion of broccolini on each plate. Lay a grilled mahi fillet beside the broccolini. Spoon 2–3 tablespoons of the warm crabmeat beurre blanc over each fillet, making sure to include some crabmeat on top.

Garnish with chopped chives and microgreens or parsley. Serve immediately with lemon wedges on the side. Enjoy.