Hudson's Blackened Local Mahi Mahi with Spinach, Jumbo Lump Crab, and Parmesan Crust

INGREDIENTS FOR BLACKENED LOCAL MAHI MAHI

• 4 Mahi Mahi Filets, 7 oz each
• Hudson’s Blackening Seasoning (available at www.Hudsonsonthedocks.com)
• 2 oz fresh Jumbo Lump Crabmeat
• 1 cup Spinach
• 2 tbsp Mayonnaise
• 2 tbsp Parmesan

METHOD FOR BLACKENED LOCAL MAHI MAHI

• Preheat oven to 350°.
• Lightly season with blackening season.
• Sauté in pan on both sides for about one minute.
• While fish is cooking, in a mixing bowl add mayonnaise, crab, spinach, and parmesan.
• Remove fish from pan and place spinach mixture on top.
• Cook in oven for about 8 minutes.

METHOD FOR SAUCE, TOMATO COULIS

• Toss 3 vine ripe tomatoes in extra virgin olive oil and salt and pepper.
• Then roast tomatoes at 350° for 20 minutes.
• Roast 3 garlic cloves in extra virgin olive oil for about 15 minutes.
• Let cool and put into blender with tomatoes.
• Add ¼ cup of chicken stock and ¼ cup of cream.
• Blend until smooth.
• Put on bottom of the plate, and then add fish and crust.