Mahi Mahi Ètouffèe Recipe
Blackened Mahi over crawfish ètouffèe and white rice.
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Ingredients
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For the Blackened Mahi Mahi
For the Crawfish Étouffée
For the White Rice
Method
For the Blackened Mahi Mahi
- 1
Prepare the Mahi Mahi
Pat the Mahi Mahi fillets dry with paper towels. Season both sides of the fillets with Cajun seasoning, salt, and black pepper.
- 2
Cook the Mahi Mahi
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned Mahi Mahi fillets. Cook for about 4-5 minutes on each side or until the fish is cooked through and has a blackened crust. Remove from skillet and set aside.
For the Crawfish Étouffée
- 3
- 4
Add Garlic and Flour
Stir in the minced garlic and flour. Cook for 2-3 minutes, stirring constantly to form a roux.
- 5
Add Broth and Crawfish
Gradually add the chicken broth while stirring to avoid lumps. Once the mixture is smooth, add the crawfish tails, tomato paste, Worcestershire sauce, and hot sauce. Stir well to combine.
- 6
Simmer the Étouffée
Bring the mixture to a gentle simmer. Cook for about 15-20 minutes, stirring occasionally, until it thickens. Season with salt and pepper to taste.
- 7
Finish with Green Onions
Just before serving, stir in the sliced green onions into the étouffée.
For the White Rice
- 8
Cook the Rice
In a medium saucepan, bring water to a boil. Add the white rice and salt. Reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it stand covered for 5 minutes.
