Crab-crusted Mahi-mahi Recipe
horseradish beurre-blanc / brussels & shallot ragout / pancetta / roasted red potatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roasted Red Potatoes
Preheat the oven to 400°F (200°C). Cut the red potatoes into quarters, toss them in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes or until golden and tender.
- 2
Sauté the Brussels & Shallot Ragout
In a skillet, cook the pancetta over medium heat until crispy. Remove the pancetta and set aside. In the same skillet, add chopped shallots and Brussels sprouts, sautéing until tender. Add back the pancetta, season with salt and pepper, and stir to combine. Keep warm.
- 3
Make the Horseradish Beurre-Blanc
In a saucepan, melt 2 tbs of butter over medium heat, add horseradish, and stir. Slowly whisk in the remaining butter until emulsified. Season with salt and pepper, and keep warm.
- 4
Prepare the Mahi-Mahi
Season the mahi-mahi fillets with salt and pepper. In a hot skillet, sear the fillets for 3-4 minutes on each side until they are golden brown. Top each fillet with a generous amount of crab meat and place in the oven for 5 minutes to warm the crab.
- 5
Plating
On each plate, place a bed of the Brussels and shallot ragout, top it with the crab-crusted mahi-mahi, and drizzle the horseradish beurre-blanc sauce over the top. Serve with roasted red potatoes on the side.
