Lobster and Crab Stuffed Mahi-Mahi
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
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.
