Creamy Crab Pesto Over Mahi Mahi Recipes

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BARBECUED MAHI MAHI WITH YELLOW PEPPER-CILANTRO PESTO



Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto image

Provided by Bobby Flay

Categories     main-dish

Time 21m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons Spanish paprika
1 tablespoon ancho chile powder
2 teaspoons ground cumin
2 teaspoons dark brown sugar
1 teaspoon chile de arbol powder
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
2 large yellow bell peppers, grilled, peeled, seeded and chopped
1 clove garlic, chopped
2 tablespoons pine nuts
1 cup chopped fresh cilantro leaves
3 tablespoons grated Parmesan
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly grated pepper
4 mahi mahi fillets, 8 ounces each
4 teaspoons olive oil
"Barbecue" Rub
Cilantro leaves

Steps:

  • Combine all the rub ingredients in a small bowl.
  • Place peppers, garlic, pine nuts, cilantro and cheese in a food processor and process until combined. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.
  • Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of the barbecue rub and place on the grill rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness. Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves.

PESTO CREAM SAUCE



Pesto Cream Sauce image

Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat.

Provided by mailbelle

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 cup heavy whipping cream
1/4 cup water
2 tablespoons butter
1/4 cup prepared pesto sauce
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup parmesan cheese, shredded

Steps:

  • Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
  • Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
  • Stir in 1/2 cup parmesan cheese until melted.

CREAMY CRAB PESTO OVER MAHI MAHI



Creamy Crab Pesto over Mahi Mahi image

A taste of the ocean! Creamy pesto sauce with lump crab meat over a delicious fillet of mahi mahi. This dish also works well with a parma rosa sauce and catfish!

Provided by Motley Evil

Categories     Main Dish Crab

Time 25m

Yield 2

Number Of Ingredients 9

¼ cup olive oil, divided
2 (4 ounce) fillets mahi mahi
1 teaspoon dried oregano
salt to taste
1 pinch ground white pepper
1 ¾ cups milk
1 (1.2 ounce) package creamy pesto sauce mix
4 ounces fresh crabmeat
1 teaspoon lemon juice

Steps:

  • Heat a small amount of the olive oil in a non-stick skillet over medium heat. Season mahi mahi with oregano, salt, and white pepper; cook in skillet until the flesh flakes easily with a fork, 7 to 10 minutes per side.
  • While fish cooks, whisk remaining olive oil, milk, and creamy pesto sauce mix together in a saucepan over medium-low heat; cook, stirring regularly, until it begins to thicken, 3 to 5 minutes. Remove saucepan from heat and stir crabmeat into the sauce.
  • Transfer cooked mahi mahi to plates and spoon sauce over the fish.

Nutrition Facts : Calories 553.2 calories, Carbohydrate 18.7 g, Cholesterol 131.9 mg, Fat 35 g, Fiber 0.5 g, Protein 40.1 g, SaturatedFat 7.9 g, Sodium 1432 mg, Sugar 12.5 g

CREAMY CRAB PESTO OVER MAHI MAHI



Creamy Crab Pesto over Mahi Mahi image

A taste of the ocean! Creamy pesto sauce with lump crab meat over a delicious fillet of mahi mahi. This dish also works well with a parma rosa sauce and catfish!

Provided by Motley Evil

Categories     Main Dish Crab

Time 25m

Yield 2

Number Of Ingredients 9

¼ cup olive oil, divided
2 (4 ounce) fillets mahi mahi
1 teaspoon dried oregano
salt to taste
1 pinch ground white pepper
1 ¾ cups milk
1 (1.2 ounce) package creamy pesto sauce mix
4 ounces fresh crabmeat
1 teaspoon lemon juice

Steps:

  • Heat a small amount of the olive oil in a non-stick skillet over medium heat. Season mahi mahi with oregano, salt, and white pepper; cook in skillet until the flesh flakes easily with a fork, 7 to 10 minutes per side.
  • While fish cooks, whisk remaining olive oil, milk, and creamy pesto sauce mix together in a saucepan over medium-low heat; cook, stirring regularly, until it begins to thicken, 3 to 5 minutes. Remove saucepan from heat and stir crabmeat into the sauce.
  • Transfer cooked mahi mahi to plates and spoon sauce over the fish.

Nutrition Facts : Calories 553.2 calories, Carbohydrate 18.7 g, Cholesterol 131.9 mg, Fat 35 g, Fiber 0.5 g, Protein 40.1 g, SaturatedFat 7.9 g, Sodium 1432 mg, Sugar 12.5 g

GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO



Grilled Mahi Mahi With Roasted Pepper Sauce and Cilantro Pesto image

Make and share this Grilled Mahi Mahi With Roasted Pepper Sauce and Cilantro Pesto recipe from Food.com.

Provided by RavynLoony

Categories     Mahi Mahi

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup white wine
1 shallot, minced
2 tablespoons shredded parmesan cheese
2 garlic cloves
1/3 cup chopped walnuts
1 tablespoon extra virgin olive oil
1/4 cup packed fresh cilantro leaves
1/8 teaspoon ground black pepper
1 (12 ounce) jar roasted red peppers, drained
4 (6 ounce) mahi mahi fillets
salt & fresh ground pepper
1 tablespoon butter
1/8 teaspoon ground black pepper
1/4 teaspoon salt

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
  • Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
  • Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
  • Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
  • Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

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