Crab crusted Mahi, steamed broccoli with a citrus burre blanc

Yes I will be making a Burre Blanc on live TV! Some have called me crazy in the past, like the Glazed Doughnut Idea. But Now who is Laughing that its a big hit on The Lobby’s Brunch menu? So Here I am again goin’ to bust one of the hardest sauces to make on live TV. Make sure to tune in Sunday October 25 the Denver’s ABC 7 during the 9 am hour to see if I am successful!

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.