Prep 30 mins
Cook 15 mins
This is so scrumptious and rich you'd think you've gone to EPICUREAN HEAVEN. Basil accents this entrée with a touch of garlic. Lower in fat as it is prepared with nonfat half and half. I serve this with a medley of broccoli, cauliflower and carrots. Times are estimated, as I don't clock myself. You can substitute other fish fillets, but never use imitation crab. This recipe just looks busy, but is step by step and actually not that difficult. So read through first and you'll see how simple it is.
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons flour
- 1 cup fat-free half-and-half
- 3 tablespoons parmesan cheese
- 1⁄2 teaspoon minced garlic clove
- 1 dash pepper
- 6 ounces canned crabmeat, divided 1/2
- 1⁄4 cup olive oil
- 1 tablespoon fresh basil leaf, minced
- 1 teaspoon fresh lemon juice
- 1 small garlic clove, minced
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1 1⁄2 lbs mahi mahi fillets, 4/6oz fillets
- basil leaves, Julienne cut
- 3 tablespoons parmesan cheese
- Prepare Alfredo Sauce.
- Melt butter in sauce pan over medium heat. Gradually whisk in flour. This will create a paste. Gradually add half and half, whisking until incorporated and no lumps are present.
- Continue to whisk until hot, about 3-5 minute. The longer you cook the base (without the cheese) the thicker the sauce will be.
- Add parmesan slowly, whisking until incorporated. Add minced garlic, salt and pepper. Cook for 2 minutes or until cheese is melted. Remove from heat, add half the can of crab. Keep warm on very low heat, stirring occasionally so skin doesn't form.
- Preheat broiler.
- Cut four 6x8-inch pieces of foil.
- Place 1 fish fillet in center of each piece of foil. Fold up foil to form rectangle with 3/4-inch-high sides. Place packets on small baking sheet.
- In small bowl combine olive oil, minced basil leaves, lemon juice minced garlic clove, salt and pepper mixture.
- Drizzle over fish in foil. Broil fish, Turning fillets when opaque in center, about 6 minutes.
- Transfer fillets to 4 plates. Spoon alfredo sauce over fillets. Garnish with fresh julienned cut basil leaves, parmesan cheese and remaining crab meat. Serve.
This dinner was DELICIOUS! It was my first time making mahi-mahi, and it turned out so good! I actually doubled the recipe and fed a group of 7 (plus a little leftover). It does seem like a lot of steps, but it wasn't very hard. Now that I've made it once, I think it'll go more quickly and easily. I tried serving this over fetticine, but I think my alfredo sauce was too thick to spread and cover the pasta too. But the mahi-mahi and crab alfredo were so delicious on their own, I'll be skipping the pasta next time. Just a veggie on the side should be perfect! Oh, and I warmed up the extra crab meat in a little butter in a skillet with some minced garlic before I put it on top, yum!
Great recipe! So easy, too! I will use less flour less time in the alfredo, but otherwise perfect.And, because the sauce just wasn't over-the-top rich enough, I sauteed some mushrooms to add to it.
Served over whole wheat pasta and with broccoli, cauliflower and carrots. Wonderful meal, and again, so easy! Lots of bang for the buck with this dish!