Apolinaras recently sold one of his business ventures so I decided to whip up a celebratory meal with several of our favorite splurge ingredients – lump crabmeat and wild Mahi Mahi fillets! I made a crab cake mixture and piled it high atop the fish. Apolinaras loves Brussels sprouts, so I finally tried roasting some and immediately fell in love – why haven’t I tried doing this sooner?!? I nestled the flilets on top of the Brussels sprouts and pulled it all together with a luscious lemon sauce with a touch of honey and heavy cream. I used Vermouth in the sauce because we had it around, but you could substitute a dry white wine as well. It was so fun to have an excuse to make such an indulgent dinner!
Crab Topped Mahi Mahi with a Lemon Sauce over Brussels Sprouts
Roasted Brussels Sprouts:
2 pounds Brussels sprouts, trimmed of the brown bottom and cut in half
2 tablespoons olive oil
1/2 teaspoon salt
Crab Crusted Mahi Mahi:
1 pound lump crabmeat
3/4 cup panko
1 large shallot, chopped (1/4 cup)
1 garlic clove, minced
2 tablespoons mayonnaise
3/4 teaspoon salt
4 9-ounce Mahi Mahi fillets
1/2 cup vermouth
1/4 cup freshly squeezed lemon juice
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/2 tablespoon honey
2 tablespoons heavy cream
1/8 teaspoon salt
Heat oven to 400˚F. Place Brussels sprouts on a large cookie sheet. Drizzle with oil and sprinkle with salt. Mix well and roast at 400˚F for 25 minutes or until browned and tender, stirring once halfway through roasting.
Reduce oven to 350˚F. Place lump crabmeat, panko, shallot, garlic, mayonnaise, egg, and 1/4 teaspoon salt in a large bowl and mix well. Evenly sprinkle remaining 1/2 teaspoon salt on both sides of Mahi Mahi flilets and place on a greased cookie sheet. Evenly top fillets with crab mixture, packing it well on top. Bake at 350˚F for 22 minutes or until fish is cooked through (center should be 145˚F). Remove from oven and heat broiler. Broil for one minute or until crab topping is golden brown.
Meanwhile, make lemon sauce by placing vermouth and lemon juice in a small saucepan. Heat for 6 to 8 minutes over medium heat or until reduced by half. Place butter in a small saucepan and melt over medium heat. Whisk in flour until smooth and add vermouth lemon mixture and honey. Mix until slightly thickened, then remove from heat and stir in heavy cream and salt.
To serve, make a bed of Brussels sprouts on 4 plates. Top with fish and spoon sauce around the sprouts. Makes 4 servings.
Nutrition: 831 calories, 39.5g fat, 4.7g fiber, 76.6g protein per serving
Cost: $8.34 per serving