Sunday, October 3, 2010

Cooking at the NC Seafood Fest Chef's Tent

Thanks to everyone who came out to the Chef's Tent yesterday. We had a great time at the NC Seafood Festival and enjoyed presenting our delicious Lobster & Parmesan Encrusted Mahi-Mahi. As promised, here is the recipe. We hope you enjoy it - let us know how yours turns out!

4- 6/8oz Mahi Filets
1 -8 oz cream cheese (softened)
2 tsp granulated garlic
1 ½ tsp Maryland Seafood Seasoning
1 tsp lemon juice
4 T salted butter (softened)
1 T Worcheshire sauce
6 oz lump lobster meat (can substitute crab, shrimp, etc. if desired)
½ cup Panko breadcrumbs
¼ cup grated Parmesan cheese (not powder)
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2 comments:

  1. AnonymousOctober 25, 2010 at 9:52 AM

    Please post the mixing, preparation, and cooking instructions.

    ReplyDelete
  2. clarkeOctober 27, 2010 at 8:30 PM

    You want to mix these following ingredients together. Make sure all is incorporated well.
    Sear Mahi in a hot pan on both sides and cook 1/2 way. Take your cream cheese mix and put it on top of the mahi. Make sure your broiler is pre set to 400 ( or whatever temp the over allows) top with a little more parm cheese and pop in the broiler. If you like a thicker topping add more bread crumbs, if you like it a little more on the creamy side back it out. This recipe is really forgiving and you can basically adjust to fit you taste.
    let it broil for 8-10 minutes or until golden brown. Make sure your Mahi is cooked all the way through also.

    Method-

    8 oz cream cheese (softened)
    2 tsp granulated garlic
    1 ½ tsp Maryland Seafood Seasoning
    1 tsp lemon juice
    4 T salted butter (softened)
    1 T Worcheshire sauce
    6 oz lump lobster meat (can substitute crab, shrimp, etc. if desired)
    ½ cup Panko breadcrumbs
    ¼ cup grated Parmesan cheese (not powder)

    ReplyDelete

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