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

Toasted Almond and Roasted Red Pepper Pesto Pasta

Please don’t judge this recipe by the picture. It’s not the best looking pasta dish to begin with and my hopeless photography skills definitely don’t help do it any justice, but I can guarantee you that it’s worth making! I was recently asked whether I usually end up...

Basil Quinoa with Chicken, Eggplant, Zucchini, and Sun Dried Tomatoes

Apolinaras has quite the green thumb. Our apartment has a Juliet balcony, which is basically a huge sliding glass door that opens to umm, the bars of the balcony like this one. So as you can imagine, there's really not much room for plants, but Apolinaras is quite the...

Cajun Shrimp Pasta

Whenever I think of Cajun pasta, I think of Emeril. Remember when he was on the Food Network 24/7? I became a big fan of his after visiting his restaurant NOLA in New Orleans with my good college friends Susie and Britt over New Year’s 2002. I remember enjoying a...

Caramelized Pineapple Pulled Pork Flatbreads

I hope everyone is enjoying the long holiday weekend! Apolinaras and I are celebrating our seventh wedding anniversary with a mini vacation in Portland, Maine, and the eats have been phenomenal so far. I’ll have a full recap soon! In the meantime, I thought sharing...

Asparagus, Mushroom, Spinach, and Chicken Lasagna with Goat Cheese Sauce

Dinner party time! Shannon, Elina, and I decided to follow up our Spanish tapas party with a spring themed feast. Shannon rocked the appetizer course with a radish and polenta masterpiece and Elina’s scrumptious lemon strawberry shortcakes were the perfect sweet...

French Onion Mac & Cheese

Umm, so if you’re watching your weight, you may want to click back to the last page you viewed right about now.... I tend to cook healthy dishes most of the time, but decided to go all in on this one and it was so worth it! I was in the mood for some comfort food this...

Pecan Crusted Chicken with Lemon and Thyme

I’m on the hunt for new chicken recipes. We’ve been eating more poultry than usual lately due to my hubby’s weightlifting diet. While I haven’t joined him in slurping down protein shakes and chowing down on egg whites every morning, I try to keep things interesting...

Roasted Butternut Squash and Spinach Penne Pasta

I’ve been looking forward to this week for awhile now, because I get to see my good friend Susie not once, but twice, in two different cities! Susie is one of my best friends from college. We initially bonded as partners in organic chemistry lab, where we amused...