Lobster and Crab Stuffed Mahi-Mahi

Make this dish when you want to impress guests. This lobster and crab stuffed mahi mahi is as elegant looking as it sounds.

September 15, 2016

Instructions

For the salsa:

Combine the peppers, onion, mangoes, pineapple, and papaya. Add the rice wine vinegar and a pinch of salt and pepper to taste. Mix well and refrigerate.

For the stuffing:

Heat the oil in a sauté pan over medium heat. Add the peppers and onion and cook until softened. Place on a sheet pan to cool.

Once cool, combine with crab, lobster, mayonnaise, mustard, Tabasco, panko, and a pinch of salt and pepper.

For the topping:

Melt the butter in a sauté pan. Add the macadamia nuts and cook until brown.

For the mahi-mahi:

Preheat oven to 400°F.

Make a horizontal cut in one edge of each fillet, creating a pocket by leaving the other three sides intact. Fill each fillet with stuffing. Heat the oil in a sauté pan over medium-high heat. Salt and pepper both sides of the fish and sear lightly. Move to the oven and bake for 12 minutes.

Ingredients

For salsa
  • 1 yellow bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 2 jalapeno peppers, finely diced
  • 1 small red onion, finely diced
  • 2 mangoes, finely diced
  • 1/2 pineapple, finely diced
  • 3 papayas, seeds removed and flesh finely diced
  • 6 ounces rice wine vinegar
For the Stuffing
  • 2 ounces canola oil
  • 1 yellow bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 1 small white onion, finely diced
  • 1 pound lump crab meat
  • 8 ounces lobster meat, chopped
  • 4 ounces mayonnaise
  • 4 ounces Dijon mustard
  • 6 dashes Tabasco
  • 1 cup panko bread crumbs
  • Salt and pepper to taste
For the topping:
  • 4 ounces butter
  • 6 ounces chopped macadamia nuts
Mahi Mahi
  • 6 thick 8-ounce mahi-mahi fillets
  • 2 ounces canola oil
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