Grilled Mahi-Mahi w/ Lemon Dill Cream
2 (8 oz) Mahi Mahi filets
Steamboat ‘Cajun Spice’ seasoning to taste
1 C melted real butter (unsalted)
1 T lemon juice
1 T worcestershire sauce
2 sticks of real unsalted butter
1 large onion
3 T fresh minced garlic
1 lb fresh 70-90 ct shrimp
1 lb of fresh all lump crabmeat
salt & cayenne pepper to taste
unseasoned bread crumbs as needed (about ½ C)
½ qt heavy whipping cream
about ¼ C fresh dill leaves de-stemmed
To begin, mix the melted butter, lemon juice & worcestershire sauce together & set aside. This will be used to baste the fish with during the cooking process.
For the stuffing, melt the 2 sticks of butter in a medium size magnalite pot. Once melted, turn the fire to medium-high, then add the onions & garlic. Allow to cook for about 5-7 minutes or until wilted. Add the shrimp and allow to cook until the shrimp begin to turn pink. This should take about 4 to 5 minutes. Next add the crabmeat & salt & pepper to taste. At this point, turn the fire to a low simmer, allowing the flavors to come together for about another 5 minutes or so. Remove the pot from the heat, add the bread crumbs as needed & taste for seasoning. Add only enough bread crumbs to bind the mixture, being careful not to add too much. Adding too much bread crumbs will cause the stuffing to taste too much like bread and mask the flavors of the fresh seafood.
To make the sauce, add the heavy cream to a medium size saute’ pan and allow to simmer on a low to medium flame. Squeeze the lemon into the pan and let the mixture reduce until desired thickness. Once the desired thickness is achieved, remove the pan from the heat and add the roughly chopped fresh dill leaves.
To prepare the fish, heat a cast iron skillet on a low to medium flame. Season with Steamboat ‘Cajun Spice’ Blend on both sides. Baste with the butter basting mixture from earlier and place each filet in the skillet. Cook for about 7 or 8 minutes, flipping & basting each filet occasionally to prevent them from burning, then remove them from the heat.
To plate the dish, spoon about 4 to 6 ounces of the stuffing onto your favorite serving dish. Next place one of the filets on top of the stuffing, and drizzle about 2 ounces of the sauce onto the fish. Serve and enjoy!