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Ingredients
- 1 cup unsalted butter
- 8 each, 3 1/2 ounce Mahi Mahi fillets
- Columbia seasoning (or my seasoning)
- 3 cups stuffing (recipe below)
- Parchment paper
Details
Servings 4
Preparation
Step 1
Before beginning, cut 4 pieces of parchment paper into approximately 12-inch wide by 24-inch long pieces (large enough to make a pouch enclosing the fish and stuffing). Melt 1/2 cup butter and coat one piece of parchment on one side. Place one fillet,skin side down, on one corner of the buttered parchment paper; season with Columbia seasoning or my seasoning. Place 3/4 cup of stuffing on fish. Place another fillet on top of stuffing and top with 2 tablespoons of cold butter. Fold paper over, corner to corner; crimp edges to form 1/2 circle. Repeat until yo have made all four pouches. Place pouches in baking dish, large enough that they do not overlap and bake in preheated oven at 400 degrees for 20 minutes. Remove from oven and cup top of each pouch and roll back paper before serving. Serves 4.
Shrimp, Crabmeat and Artichoke Stuffing:
1 tablespoon extra virgin olive oil
1/4 cup Spanish onions, diced
1/4 cup green pepper, diced
12 ounces 24-36 count shrimp, cut into pieces
1/2 cup heavy cream
1/4 teaspoon dried oregano
1/4 cup Romano cheese
2 tablespoons bread crumbs
1/2 teaspoon yellow mustard
2 eggs
5 ounces crabmeat, preferably claw meat
5 ounces artichoke hearts, quartered
Heat olive oil and saute onions and peppers until soft. Add shrimp and cook until pink, approximately 2 minutes. Add heavy cream, oregano, cheese, bread crumbs and mustard. Combine well and cook for five minutes. Whip eggs and add gradually to mixture. Add crabmeat and artichoke hearts and blend well. Remove from heat; mixtue will thicken as it cools. Keep refrigerated until use.
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