blackened mahi mahi on salad
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Hudson’s Blackened Local Mahi Mahi With Spinach, Jumbo Lump Crab, and Parmesan crust

 

Recipe courtesy of Hudson's Seafood House On The Docks

Serves 4

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.

Chris Carge - Executive Chef
Hudson’s Seafood House on the Docks

blackened mahi mahi on salad

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