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I love the flavor of mahi mahi it has such a nice flaky texture to it and doesn’t require a lot of fuss to cook it. It’s even better when you know you caught it yourself. Well I say yourself, but I mean my hubby haha. He had caught this on our last trip to Mexico so it was nice to relive our trip again over dinner. So a couple notes on this recipe I just used the packaged hazelnuts you find on the baking isle and toasted them I recommend chopping them smaller to even the flavor our and not have big chunks of nuts in there. I also added a sprinkle of Old Bay on the fish before adding the stuffing and also added Old Bay as well as some Cajun seasoning to the crab stuffing. On the sauce I didn’t have fish base so I left that out and also added some red pepper flakes and spice to kick it up a little. I served it on top of roasted garlic mashed potatoes, but you could use anything you like with it.

Mahi Mahi w/Crab Stuffing & Cream Sauce

(Adapted from Hawaiian Style)


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4 8-10 ounce mahi mahi or white fillet

Salt & Pepper to taste

1 tablespoon butter

2 tablespoon olive oil


Crabmeat Stuffing

1 pound blue crabmeat

1 stalk celery, minced

1/4 onion, minced

1 teaspoon parsley, chopped

1 tablespoon mayonnaise

1/2 cup bread crumbs

1/4 cup Island Princess macadamia nuts, toasted & chopped

1 whole egg, beaten

1 teaspoon lemon juice

splash Worcestershire sauce

3 tablespoons butter

Salt & Pepper to taste



1/4 cup butter

1 teaspoon flour

1 clove garlic, finely minced

1 teaspoon paprika

1/4 cup heavy whipping cream

1/4 teaspoon better than bouillon fish base

1/8 cup white wine

salt & pepper to taste

juice of 1/2 lemon


Prepare Fish

Add oil and butter to sauté pan over high heat. 


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Wait until the oil gets really hot and add the fillet, one at a time (2 if the pan is large enough). Do not overcrowd as you want to quickly sear the fish and create a crust.  Cook for about 2 minutes on each side and remove from heat and place on plate.  Continue cooking each fillet until they are all cooked.  You might have to add more oil/butter to the pan before cooking each fillet.


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In a sauté pan on medium heat, melt butter. Add minced celery and onions to the pan and cook until onions are opaque. 


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Add parsley, bread crumbs, lemon juice, Worcestershire, crabmeat and season with salt and pepper to taste. 


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Remove from heat and put mixture in a bowl deep enough for mixing. 


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Allow mixture to cool for 5 minutes.  In the same pan, toast macadamia nuts until golden brown.  Add macadamia nuts, beaten egg and mayonnaise to slightly cooled stuffing and mix stuffing thoroughly. 


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Set aside.



Melt butter to sauté pan on medium heat.  Add garlic and cook for 1-2 minutes.  Add flour and cook until flour turns into a golden brown hue. Add white wine and cook for 2 minutes.  Add bouillon and whisk into mixture.  Add remaining ingredients and continue whisking until completely smooth.  Finish with juice of 1/2 lemon.


Assembly & Baking

Assemble fish fillets in a non-stick or ceramic baking dish that has been sprayed with non-stick spray or oil.  Divide them into 4 portions and mound stuffing on each piece of fish. 

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Bake at 350 degrees for 15 minutes.  Remove from oven and allow to sit for 2 minutes.  You can also opt to broil the tops of the fish/stuffing to get more of a brown color.  Take each plate and put some of the sauce on the plate and carefully put a piece of fish over the sauce.  Garnish with parsley flakes.

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