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


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.


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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