Paleo Recipes – Cavegirl Cuisine

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Mahi Mahi with Spicy Crab Meat Hollandaise

Mahi Mahi with Spicy Crab Meat Hollandaise

With all of the rich holiday food we have been eating and making, I was really craving a fish dish.  Yes, the hollandaise is decadent; however, the recipe does not call for an overindulgent amount.  This is a complete meal served with a side salad, steamed broccoli or baked Brussels Sprouts!

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Ingredients

  • • 3, 4-ounce Mahi Mahi fillets
  • • sea salt and ground pepper
  • • 2 tablespoons chives, chopped in 1/4-inch lengths
  • • 1 piece thick bacon, diced and cooked (I used a Black Forest Bacon ~ from Whole Foods, because you can buy one slice at a time)
  • • Hollandaise sauce:
  • • 2 tablespoons ghee or organic butter
  • • 1 beaten egg yolk
  • • 1 teaspoon water
  • • 1 teaspoon freshly squeezed lemon juice
  • • 1/2 teaspoon Sriracha or preferred hot sauce
  • • 1/3 cup lump crab meat

Directions

  1. Preheat oven to 350 degrees.
  2. Place Mahi Mahi fillets on a parchment paper-lined baking dish.  Arrange fillets with the skin side down.  Season with salt and pepper.  Cook until fish is opaque (approximately 15 minutes, depending on the thickness of your fish).
  3. For the hollandaise, place all ingredients (except for the crab meat) in the top part of a double boiler (don’t let the boiling water below touch the top pan), slowly adding the butter.
  4. Stir continuously until the butter melts and the sauce thickens. Add crabmeat and stir.
  5. Plate the fish. Divide the spicy crabmeat hollandaise among the fillets, drizzling over the top. Spinkle with bacon pieces and chives.
  6. Enjoy!

Ingredients

  • 3, 4-ounce Mahi Mahi fillets
  • sea salt and ground pepper
  • 2 tablespoons chives, chopped in 1/4-inch lengths
  • 1 piece thick bacon, diced and cooked (I used a Black Forest Bacon ~ from Whole Foods, because you can buy one slice at a time)
  • Hollandaise sauce:
  • 2 tablespoons ghee or organic butter
  • 1 beaten egg yolk
  • 1 teaspoon water
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon Sriracha or preferred hot sauce
  • 1/3 cup lump crab meat

Directions

  1. Preheat oven to 350 degrees.
  2. Place Mahi Mahi fillets on a parchment paper-lined baking dish.  Arrange fillets with the skin side down.  Season with salt and pepper.  Cook until fish is opaque (approximately 15 minutes, depending on the thickness of your fish).
  3. For the hollandaise, place all ingredients (except for the crab meat) in the top part of a double boiler (don’t let the boiling water below touch the top pan), slowly adding the butter.
  4. Stir continuously until the butter melts and the sauce thickens. Add crabmeat and stir.
  5. Plate the fish. Divide the spicy crabmeat hollandaise among the fillets, drizzling over the top. Spinkle with bacon pieces and chives.
  6. Enjoy!
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