We Rolled Away From The Table

I'm not eating again for at least a week.  So good and deliciously rich.

 Blackened Mahi mahi with fresh Crab, Shrimp and Bay Scollops with Bearanaise Sauce

4 Mahi mahi steaks about 1/2 pound each

1/4 C butter + 2-3 Tbl for coating fish

approx 3 Tbl Tony Chachere's seasoning, or your favoite cajun seasoning

1/4 C dry white wine

Juice of one lemon + 1 tsp grated lemon rind

2 cloves garlic, minced

1 bunch chives, finely minced

1 Tbl fresh tarragon, roughly chopped

1/4 tsp cayenne

3/4 pound medium shrimp, peeled and devined

3/4 pound bay scallops

8 oz lump crab meat

1 recipe basic Bearnaise Sauce (you can use a package in a pinch)

Rinse and dry Mahi mahi steaks.  Spread 2-3 Tbl butter on steaks to coat both sides, season liberally with Tony's seasoning on both sides.  Heat dry/clean large cast iron skillet frying pan on high until smoking hot.  Once pan is very hot, lay filets down carefully and cook for approx 4 minutes on each side until cooked through, do not overcook, you want the fish to stay moist.  Set aside and keep warm.



Please note:  This will smoke ALOT, you need good ventilation.  If your skillet is seasoned well and hot enough your filets should not stick. 

To prepare sauce, in a separate large skillet melt butter on med-high heat, add tarragon and saute garlic until soft, do not brown.  Add lemon juice, white wine and cayenne. Cook until reduced by half to concentrate flavors.  Add shrimp and scallops, saute until just cooked through, do not overcook.  Add crab, 1/2 of chives and lemon rind, heat until warmed through.  Combine with prepared Bearnaise Sauce.

To serve, transfer filets to warm plates.  Ladle sauce over each filet, garnish with chives and serve.

I served this with Wild Rice/Wild Mushroom Pilaf and Steamed broccoli with lemon and butter.

Wild Rice/Wild Mushroom Pilaf

1 C. wild rice prepared to package directions

1 C dried wild mushrooms, hydrated

1/2 C celery, diced

1 small onion, diced

1 lg clove garlic, minced

2 Tbl butter

3 Tbl Teriyaki Sauce

Just before rice is ready, melt butter and saute, mushrooms, celery, onion and garlic until softened.  Add Teriyaki sauce and continue to saute until almost all of liquid is absorbed.  Add mushroom saute mixture to wild rice and toss together lightly and serve.  Serves 4