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

Avocado Chicken Cakes

I hope everyone had a great holiday weekend! Ours was very relaxing. I finally found our ice cream maker and whipped up a yummy strawberry-mango sorbet. We also had a date at Costco (Am I the only one that considers going to Costco together a date?), and came home...

Roasted Rack of Lamb with a Fennel, Artichoke, and Chickpea Mash

Get this, my mom told me today that the reason I didn’t remember having mac & cheese growing up is because I didn’t like it! Apparently I always refused to eat it and would push it away and eat cereal for dinner instead! I mean I know I was an extremely picky...

Caramelized Shallot and Crispy Sage Macaroni and Cheese

Happy Halloween! We’re currently putting the final touches on Apolinaras’ costume and I’m hoping I can convince him to let me post a few pictures, but I don’t want to push my luck too much. I’m very excited that I even convinced him to dress up - this is only his...

Spicy Soba Noodles with Sesame Stick Coated Chicken and Broccoli Slaw

Today’s recipe is brought to you by the letters T and J. I love to gush about the unique products at Trader Joe’s and often find inspiration just wandering their aisles. Last weekend I stumbled upon this prepackaged organic broccoli slaw. I’m not a huge cabbage fan,...

CABLT (aka Chicken, Avocado, Bacon, Lettuce, and Tomato) Sandwiches

I thought it would be fun to share a little pregnancy update today! I’m somehow already 34 weeks along – how crazy is that? Our little girl is very active and loves to kick and squirm around, especially after dinner when I’m relaxing. Apolinaras’ voice always seems to...

Red Curry Risotto

One of my favorite meals to whip up when we’re low on groceries is a red or green Thai curry. We always have coconut milk, Thai curry paste, and rice in our pantry, and even if we don’t have any fresh produce, I can usually at least dig up some frozen veggies to round...

Sesame Chicken with Soba Noodles

I spent the last week at a science conference in Colorado – check out the gorgeous views! While most people ski during the afternoon breaks at Keystone meetings, I decided against pushing my luck with my poor knee that has been acting up again when I jog. I did get to...

French Onion Phyllo Squares

Sometimes you have to milk an idea for all it's worth. My French Onion Mac & Cheese is by far the most popular recipe on my blog, so I was recently thinking about what other way I could highlight the same flavors. How about layers of flaky crispy phyllo dough...