Cake, Batter, and Bowl

Crab Topped Mahi Mahi with a Lemon Sauce over Brussels Sprouts

Main Dishes

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
Printable Recipe

Ingredients:

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
1 egg
3/4 teaspoon salt
4 9-ounce Mahi Mahi fillets

Lemon Sauce:
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

Directions:
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

Chicken Salsa Quesadillas

I hope everyone had a wonderful Christmas! I’m in the lobby of the Bright Angel lodge at the Grand Canyon right now sitting next to the fireplace, drinking hot chocolate, and taking advantage of the free internet! Apolinaras and my brother Richard braved a snow and...

Maple Pecan Salmon over Roasted Potato, Apple, and Bacon Hash

I don’t usually buy a lot of produce at Costco, since it’s tough for just the two of us to eat our way through their large packages of fruits and veggies before it all spoils (although I do regularly make an exception of their Brussels sprouts and berries because we...

Spinach Sauce Pasta with Shrimp

Work has been more hectic than usual lately so I was trying to brainstorm ways to be more efficient when a light bulb went off and I realized that I could save a bunch of time if I started running home from work a few times a week! Not only do I get a great workout...

Walnut Chicken Strips with Rosemary Cider Sauce

I was a really picky eater growing up, like sort of embarrassingly picky looking back...but I was always up for chicken strips or nuggets. In fact, even if they weren’t on the menu, I’d do my best to find a way to order them. At Chinese restaurants, for example, I...

Cumin Rubbed Salmon with a Fresh Corn and Red Pepper Sauce

Apolinaras kept popping his head in the kitchen last night while I was prepping dinner because he was so excited we were having salmon. Apparently he thought a little cheering from the sidelines would hurry things along because he kept doing little dances to amuse me....

Goat Cheese Risotto with Yellow Squash and Zucchini

It’s Wednesday night, and if all goes well, this post will go live on Friday. I’m leaving for San Diego early tomorrow morning for another work conference and thought I’d see how the scheduled post function works! Hopefully by the time you’re reading this, I’ll be all...

Summer Veggie Pasta with an Eggplant and Ricotta Sauce

Our apartment balcony is filled with foliage. My plant tending days ended after the demise of Petey, a plant my good friend Britt and I attempted to care for in college, so I’m lucky that Apolinaras has a green thumb! He’s already dreaming of the day we have a real...

Caprese Bulgur with Chicken Sausage

Apolinaras is like a kid in a candy store at any establishment that sells tools or hardware stuff. Now don’t get me wrong, I’m grateful he’s so handy and likes to do all the maintenance on our cars and tackle home improvement projects. But, the other weekend I was so...