Grilled Mahi Recipe

Prepare crab topping

Gently combine jumbo lump crabmeat with 2 tbsp melted butter, 1 tsp lemon zest, 1 tsp chopped parsley, and a pinch (about 1/8 tsp) of salt and pepper. Taste and adjust salt as needed. Keep refrigerated until ready to use.

Season mahi

Pat mahi-mahi fillets dry with paper towels. Brush both sides lightly with 2 tbsp olive oil. Season both sides with 1 tsp salt and 1/2 tsp black pepper (divide evenly across fillets). Let rest at room temperature for 10 minutes.

Grill fish

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Grill fillets flesh-side down for 3-4 minutes without moving, then flip and grill 2-3 minutes more until opaque and flakes easily with a fork (internal temp ~135–140°F). Remove to a warm platter and tent loosely with foil.

Finish with crab

While fish rests, divide crab topping among the fillets (about 2 oz per fillet). If you prefer warmed crab, place fillets under a broiler on high for 1-2 minutes until crab is just warmed (do not brown). Squeeze a little lemon juice over each assembled fillet.

Set up double boiler

Bring an inch or two of water to a simmer in a saucepan. Place a heatproof bowl (stainless steel or glass) over the pan so the bottom does not touch the water. Keep water at a gentle simmer — do not allow it to boil.

Whisk yolks

In the bowl, whisk 3 egg yolks with 1 tbsp lemon juice and 1/2 tsp Dijon mustard until slightly thickened. Place bowl over the simmering water and continue whisking constantly until mixture reaches a light ribbon and registers about 150–160°F (it will thicken slightly).

Emulsify with butter

Remove bowl from heat. Very slowly drizzle in the 6 tbsp warm melted butter while whisking vigorously to create an emulsion. If sauce becomes too thick, whisk in 1–2 tsp warm water or extra lemon juice. Season with 1/4 tsp salt and a pinch (1/8 tsp) cayenne. Keep warm but not hot (hold over warm water off heat) until plating.

Cook asparagus

Trim woody ends from asparagus. Toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Grill alongside fish for 3–5 minutes, turning occasionally, until tender-crisp and lightly charred. Alternatively, roast at 425°F (220°C) for 8–10 minutes.

Prepare vegetable of the day

Prepare the restaurant's vegetable of the day according to usual method (steam, sauté, or roast). Season simply with salt, pepper and a small knob of butter or olive oil. Keep warm until plating.

Cook potatoes

Place 2 lb peeled and cut potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 15–20 minutes depending on piece size. Drain well.

Mash and season

Return potatoes to the warm pot off the heat to allow excess moisture to evaporate for 1–2 minutes. Add 4 tbsp butter and 1/2 cup warmed milk or half-and-half. Mash to desired consistency (use potato ricer for extra smooth). Season with 1 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm.

On each plate place a generous scoop of mashed potatoes to one side. Arrange 2–3 asparagus spears and the vegetable of the day beside the potatoes.

Place a grilled mahi fillet on the plate over the potatoes or beside them. Spoon 2–3 tablespoons of warm hollandaise over each fillet and crab topping, allowing some sauce to run onto the plate.

Garnish with chopped chives or parsley and a lemon wedge. Serve immediately while hollandaise and fish are warm.