Creamy Crab Pesto over Mahi Mahi

Name: Creamy Crab Pesto over Mahi Mahi
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 113 grams fresh crabmeat; 1 pinch ground white pepper; 1 teaspoon lemon juice; 227 grams fillets mahi mahi; 414 milliliters milk; 59 milliliters olive oil, divided; 1 teaspoon dried oregano; 34 grams package creamy pesto sauce mix; 2 servings salt to taste

Creamy Crab Pesto over Mahi Mahi might be just the main course you are searching for. One serving contains 582 calories, 39g of protein, and 41g of fat. This gluten free, primal, pescatarian, and דל פחמימות, recipe serves 2. A mixture of creamy pesto sauce mix, milk, oregano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Heat a small amount of the olive oil in a non-stick skillet over medium heat. Season mahi mahi with oregano, salt, and white pepper; cook in skillet until the flesh flakes easily with a fork, 7 to 10 minutes per side.

Ingredients you will need

White Pepper

Mahi Mahi

Olive Oil

Oregano

Salt

Equipment you will use

Frying Pan

While fish cooks, whisk remaining olive oil, milk, and creamy pesto sauce mix together in a saucepan over medium-low heat; cook, stirring regularly, until it begins to thicken, 3 to 5 minutes.

Ingredients you will need

Pesto Sauce Mix

Olive Oil

Fish

Milk

Equipment you will use

Sauce Pan

Whisk

Remove saucepan from heat and stir crabmeat into the sauce.

Ingredients you will need

Crabmeat

Sauce

Equipment you will use

Sauce Pan

Transfer cooked mahi mahi to plates and spoon sauce over the fish.

Ingredients you will need

Mahi Mahi

Sauce

Fish

Equipment

Frying Pan

Sauce Pan

Whisk

Ingredients

Servings:

113grams

fresh crabmeat 1pinch

ground white pepper 1teaspoon

lemon juice 227grams

fillets mahi mahi 414milliliters

milk 59milliliters

olive oil, divided 1teaspoon

dried oregano 34grams

package creamy pesto sauce mix 2servings

salt to taste

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.