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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1 pint cream |
1 tablespoon crab boil seasoning (recommended: old bay seasoning) |
1 teaspoon cajun seasoning |
3 crab legs |
6 asparagus, peeled |
2 tablespoons olive oil |
1 (6-ounce) mahi mahi fillet, skinned |
kosher salt |
freshly ground black pepper |
1 red pepper, thinly sliced |
1 yellow pepper, thinly sliced |
1 scallion, thinly sliced |
Directions:
1. Preheat oven to 450 degrees F. Bring a medium pot of salted water to a boil.
2. In a small saucepot, reduce the cream over medium heat until it thickens or coats the back of a spoon. Add the crab boil seasoning and the Cajun seasoning. When the water boils, add the crab and cook through, about 4 to 5 minutes. Remove the crab and let cool. Pick the crab meat from the shells and add it to the cream. Keep warm.
3. Fill a medium saute pan with about 1-inch of salted water, or enough to cover the asparagus. Heat the water over medium heat, add the asparagus, and cook slowly until the asparagus is bendable. Then plunge into a bowl of ice water for about 2 to 3 minutes.
4. Heat the oil in a medium saute pan over medium-high heat. Season fish with salt and pepper. Place the fish in the hot pan and cook on both sides until golden brown, about 3 to 4 minutes. Place in the oven to cook through, about 5 to 6 minutes.
5. To serve, spoon 1/2 of the cream onto a warm plate. Place the fish on top, and spoon the remainder of the cream over the fish. Serve with asparagus and top with the peppers and scallions.
6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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