Chef Mark Gullusci’s Recipe of the Month – February 2017

In Good Taste: Recipe of the Month

This Fish Recipe Will Leave You Deliciously Crabby

Executive Chef Mark Gullusci’s February Recipe of the Month is a fish offering that will leave you absolutely crabby.

Crab-encrusted Mahi Mahi is a beautiful way to serve the popular, delicious tasty mild fish found off our Atlantic shore and in most moderate to upscale seafood restaurants in town.

Mahi is ideal for a variety of preparations, however Chef Mark’s recipe calls for sautéing the crab meat with the fish and then baking until it reaches an internal temperature of 140-degrees Fahrenheit. Take care not to overcook the Mahi, rather remove from oven after it just begins to flake and no longer.

Mahi Mahi is rich in niacin, vitamin B12, phosphorus and selenium, making this fine fish feast not only guilt-free but also delectable.


Crab encrusted Mahi Filet Recipe

Yields 2 servings

2 pieces 5-6 oz Mahi Mahi filet

3 ounces Maryland blue crabmeat

1 egg

Kosher salt

Black pepper

½ tsp. lemon zest

1 tsp. chopped chives or scallion.

1 tbsp. vegetable oil.

Preparation Method

Preheat oven to 350 degrees. Season the Mahi with kosher salt and black pepper. In a bowl, place the crabmeat, chives, lemon zest, and egg and gently incorporate until all ingredients are combined.

Heat oil in non stick skillet, place half the crab mixture in pan, flatten out with a rubber spatula about the size of your fish and place the Mahi upside down onto the crab mix, cook 2 minutes on medium-high heat until browning on edges can be seen.

Carefully turn over and cook another 2 minutes, transfer to a baking dish and cook in 350-degree oven until you have reached an internal temperature of 140 degrees in the middle of the fish. Serve with your choice of sauce or none at all. Hollandaise is the recommended sauce.

Chef Mark Gullusci