Lobster and Crab Stuffed Mahi-Mahi Recipe

Ingredients

For salsa

1 yellow bell pepper, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 jalapeno peppers, finely diced
1 small red onion, finely diced
2 mangoes, finely diced
1/2 pineapple, finely diced
3 papayas, seeds removed and flesh finely diced
6 ounces rice wine vinegar

For the Stuffing

2 ounces canola oil
1 yellow bell pepper, finely diced
1 red bell pepper, finely diced
1 small white onion, finely diced
1 pound lump crab meat
8 ounces lobster meat, chopped
4 ounces mayonnaise
4 ounces Dijon mustard
6 dashes Tabasco
1 cup panko bread crumbs
Salt and pepper to taste

For the topping:

4 ounces butter
6 ounces chopped macadamia nuts

Mahi Mahi

6 thick 8-ounce mahi-mahi fillets
2 ounces canola oil

Instructions

For the salsa:

Combine the peppers, onion, mangoes, pineapple, and papaya. Add the rice wine vinegar and a pinch of salt and pepper to taste. Mix well and refrigerate.

For the stuffing:

Heat the oil in a sauté pan over medium heat. Add the peppers and onion and cook until softened. Place on a sheet pan to cool.

Once cool, combine with crab, lobster, mayonnaise, mustard, Tabasco, panko, and a pinch of salt and pepper.

For the topping:

Melt the butter in a sauté pan. Add the macadamia nuts and cook until brown.

For the mahi-mahi:

Preheat oven to 400°F.

Make a horizontal cut in one edge of each fillet, creating a pocket by leaving the other three sides intact. Fill each fillet with stuffing. Heat the oil in a sauté pan over medium-high heat. Salt and pepper both sides of the fish and sear lightly. Move to the oven and bake for 12 minutes.