Crab crusted Mahi, steamed broccoli with a citrus burre blanc

Crab mix
2 oz crab
1 ts mayo
1 ts minced red pepper
1 ts minced onion
1 leaf basil minced
2 ts panko
1 lb Mahi- 2 oz portions
1 head of broccoli(cut up)
1 Recipe Citrus Burre Blanc
Method:
Crab mix- Mix all ingredients together, season with salt and pepper.

Fish- in a medium sauté pan, coat with oil and heat. Crust fish with crab mix, place the crusted side in the hot pan, sear for 3-4 minutes. Flip the fish over reduce the heat to low, cover and allow bake for 4 minutes.

Veggies- Boil a pot of water. Season with salt, Drop in the cut broccoli and cauliflower, boil for 3 minutes and remove.

Blue crab grilled asparagus Lettuce wraps

4 oz picked blue crab meat
10 grilled asparagus spears
1 sliced red pepper
½ crunchy lo mein noodles
2 oz candied walnuts
2 oz jalapeno orange marmalade
2 oz Honey mustard
8 Big Ice Burg lettuce leaves
3 fresh basil leaves

Mix blue crab, grilled asparagus, red peppers and basil in a medium bowl. Season with salt and pepper. Arrange all ingredients on plate to however you like! Enjoy with your closest friends!

1 Lb Blue Marlin

1. Mix watermelon, mango, red onion, jalapeno and, mint in a bowl, season with salt and pepper
2. Season fish with salt and pepper, drizzle in oil. Sear fish in hot pan, turn over after 3 minutes.
3. Place pan in 350 degree oven for 4 minutes.
4. Serve fish with salsa, drizzle some of the juice from the salsa over the fish.

20 Greenlip mussels (washed and debeared)
½ # Crab meat (claw or lump)
2 tb Red bell pepper, minced
2 tb yellow onion, minced
1 ts garlic, minced
2 fresh basil leaves minced
½ stick butter

Poaching liquid

2 tb tangerine zest(cut the rest in half and put in the pot)
1 tb garlic, chopped
5 c water
1 c white wine

1. In a 2 qt stock pot add tangerine zest, garlic, water and wine.
2. Bring to a boil.
3. Add cleaned mussels and bring liquid back to a boil.
4. Turn off heat.
5. Let mussels poach for about 10 mins.

Crab Mixture

1. Melt butter in large sauté pan.
2. Add garlic, red peppers and, onion.
3. Sauté for 2 minutes, don’t let the butter burn.
4. Add crab and basil, mix everything tougher.
5. Season with salt and pepper.

Assembly

1. Pull mussels apart, leave shell intact.
2. Place 1 teaspoon of crab mixture on top of the mussels and in the shell.
3. Sprinkle fresh chives on top and serve.

Vinaigrette
1/2 c. champagne vinegar
1 1/2 c. canola oil
1/4 c honey
1 clove garlic
6 fresh strawberry
2 tb cream
Fresh mint leaves
Salt and pepper

1. Place vinegar, honey, garlic and strawberries in to blender.
2. Blend on medium speed, once everything is pureed, slowly incorporate canola.
3. Add cream and season with salt and pepper.
4. Chop mint leaves and fold into dressing.

Halibut

1 # fresh halibut
Canola oil
Salt and pepper

1. Cut halibut in 2 portions.
2. Place a 9” sauté pan on medium heat.
3. Lightly coat fish in canola oil then season it salt and pepper.
4. Place fish in to hot pan.
5. Sear for 3 minutes then turn over, place pan in 350 degree oven for 3 minute

Salad

You can use what ever you want in your salad, Here are some of my favorite thing to put in

1. Spinach
2. Baby salad greens
3. Cucumbers
4. Walnut or pecan
5. Fresh Strawberry
6. Goat cheese

¼ c. pumpkin seed
¾ tb madras curry
¼ ts Spanish paprika
¼ ts sea salt
¼ ts white pepper
1 lb Halibut

1. Place pumpkin seeds and spices in to spice grinder. Blend until pumpkin seeds are coarsely chopped.
2. Cut halibut into 3 portions.
3. Crust Seed mixture onto halibut.
4. In a well oiled medium heat skillet, place halibut crust side down in the pan. After 3 minuets turn over filet’s. Turn heat to low, cover skillet continue to cook 3 minuets until done.

1.Place 1 tb canola oil in a hot saucepan.

2.Add ginger and lemongrass. Stir and cook until aromatic, about 2 minuets.

3.Deglaze with sake, add coconut milk then add molasses.

4.Reduce heat to a simmer, stirring constantly. Simmer for 5 minutes and strain
5.Place scallop and sauce into pan. Place on Low heat and slowly poach the scallops until firm about 10 minutes

These scallops go great with jasmine rice and stir-fried vegetables.

Also The scallops can be marinaded then grilled on the barbecue