Tag Archives | Fall 2016 Recipes

LOBSTER AND CRAB STUFFED MAHI-MAHI

lobstercrabstuffedmahi

Recipe courtesy of Chef James Costello of the Ohana Grill

Serves 6

TROPICAL 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

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.

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

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.

MACADAMIA NUT TOPPING:

4 ounces butter
6 ounces chopped macadamia nuts

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

STUFFED MAHI-MAHI:

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

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.

Serve with Tropical Salsa. Top with Macadamia Nut Topping.

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Lavender Blackberry Smoothie

Recipe adapted from chef Amy Olexa-Hammer and
Eric Hammer of The Bee’s Knees, Lambertville

Serves 1

1 cup frozen blackberries
1 teaspoon lavender buds
1 banana
1 cup coconut, soy or rice milk
½ cup ice
Sliced fresh ginger, for garnish

Combine all ingredients except ginger into a high-speed blender and blend until smooth. Garnish with a slice of ginger and enjoy.

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