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Mahi & Mussels
INGREDIENTS:
| 6.5 oz |
Mahi-Mahi |
| 1 oz. |
Crabmeat |
| 4 oz. |
Spinach |
| 8 each |
Mussels |
| 4 oz. |
Pasta Cream Sauce (store bought alfredo sauce will work) |
| 1/2 oz. |
Canola Oil |
| 1 oz. |
Lindeman Bin 65 Chardonnay |
| Pinch |
Salt and Pepper |
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INSTRUCTIONS:
- Debeard and rinse the mussels. (Taking away the vegetative growth from the shell).
- The mussels should soak in running water until the water runs clear. This will help them purge any remaining grit or sand. Place mussels in a bowl with a wet towel over them. Set aside.
- Place the mahi on the grill and baste with herb butter and seasoning (i.e. Montreal Seasoning). Grilling time will be approximately 8–12 minutes depending on thickness of the fish.
- Preheat a sauté pan to medium high heat. Add ˝ oz of Canola Oil, add mussels and cap pan with a lid for approximately 2–3 minutes. Remove the mussels from the pan. Add spinach and flash sauté with 1 oz of Lindeman’s Bin 65 Chardonnay, just enough to wilt the spinach. Lightly season with salt and pepper.
- Pull the spinach from the pan and set in the center of the plate.
- Add the crabmeat and sauté in the pan for 1 minute. Add the cream sauce to the crabmeat and heat throughout.
- While the crabmeat & cream sauce is heating, place the fish atop the spinach.
- Arrange the mussels on either side of the mussel pointing them into the dish.
- Top the fish and spinach with the crabmeat and cream sauce.
- Enjoy.
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