Bacon Crunch Topped Mahi Mahi Topped With Cream Sauce Recipes

MAHI MAHI

Steps:

• Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
• Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking (it will depend on thickness,; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
• If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
• Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about 1/4 teaspoon each) and add additional lemon juice if desired.
• Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and/or parsley (optional). Serve immediately with rice, mashed potatoes or pasta.

BACON CRUNCH TOPPED MAHI MAHI TOPPED WITH CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• 1. In a skillet, sauté bacon until crispy. Remove bacon and loosely chop strips (reserve 2 chopped strips for sauce).
• 2. Return bacon to skillet; add onions and sauté for 4 minutes.
• 3. Add garlic and bread crumbs and sauté for a minute longer.
• 4. Place Mahi Mahi fillets in a glass baking sprayed with non-stick cooking spray.
• 5. Top the fillets with bacon mixture. Use your fingers to press the mixture onto the fillets.
• 6. Bake in oven for 18-20 minutes; until fish is opaque and topping toasts.
• 7. While fish is cooking add the 2 reserved chopped bacon strips to the skillet. Pour in whipping cream; add flour and pepper and stir to remove lumps.
• 8. Bring mixture to a low boil then reduce heat. Simmer for 5-8 minutes, stirring constantly, until sauce thickens.
• 9. Stir in parsley.
• 10. Plate fish and pour sauce over the fillets.
• 11. Serve and enjoy!