Cooking with the Glenns-Mahi-Mahi

The next step was to see what was in the refrigerator that we could use with the fish. In no time at all we were creating a fantastic meal- there was risotto, lentils, asparagus, leftover crab, red, yellow and orange bell peppers and assorted other ingredients. Everything we needed to create a masterpiece! Cooking can be fun and spontaneous too.
With that in mind I will share with you our main dish:

Mahi Mahi topped with Crab and a Burre Blanc Sauce

Prepare the Mahi Mahi by cleaning off any dark spots and removing any bones.

Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of Old Bay Seasoning or Tony’s Creole Spice 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.

Meanwhile cut the peppers (we used one of each color) into a small dice and sauté in a pan with some olive oil. Cook until softened. We then tossed this with the crab meat and about 2 tablespoons of flat leaf parsley. Reserve and place on top of fish. Then top with Burre Blanc Sauce (See below)

• 1.5 ounces shallots, peeled and finely chopped
• 1/4 cup white wine vinegar
• 1/4 cup white wine
• 2 tablespoons heavy cream
• ½ pound butter, cut into 1 inch cubes
• Salt and pepper to taste

Prep Time 15 mins, Cook Time 30 mins. Yeild 1 Cup

• In a heavy sauce pan combine shallots, white wine, and white wine vinegar.
• Simmer mixture gently until nearly all liquid has evaporated.
• Check saucepan to ensure that it has not browned. Browning will discolor the sauce. Wipe off browning with a wet towel.
• Add heavy cream.
• Add prepared butter.
• Over high heat, whisk sauce until butter has melted.
• Season to taste.
• Add a few drops of wine vinegar if sauce seems flat. Add butter if sauce is harsh or acidic.