Mahi Mahi with Crab Meat Stuffing

Huge thanks to my friend Rich Savage for dropping off some wonderful, fresh Florida Mahi Mahi. I wanted to honor it correctly, so I give you a crab meat stuffed broiled Mahi topped with Tennessee Onions and Basil Herb Goat Cheese. Served with a delightful salad crafted with a balsamic and olive oil dressing, roasted red bell peppers and kalamata olives.

The crab meat stuffing is simply a mix of panko, claw crab meat and Duke’s mayo. This is seasoned with dry basil, black pepper and Old Bay seasoning. Usually I would put in some Parmesan, but I was concerned the saltiness of the Old Bay would make it too salty with the parm.

In a olive oil glass baking dish goes the first layer of fish, then the topping with same diced garlic on top. This is topped with some sauteed red bell pepper and thin shaved sweet onion. The second layer of fish goes on top, and this is seasoned with fresh cracked black pepper and paprika.

The baking dish goes into a 350° oven for 40 minutes. The Tennessee Onions go on top, followed by a dollop of garlic herb goat cheese. This is broiled for a couple minutes till the onions and cheese begin t caramelize.

Bingo, a four star Mahi Mahi, fuel for my sunset paddle on Monroe Bay.