Crab and Pumpkin Crusted Mahi Mahi
Servings
4
Cook Time
30 minutes
Prepare to be amazed by our Crab and Pumpkin Crusted Mahi Mahi—a culinary adventure featuring tender fish fillets coated in a savory blend of lump crab, pumpkin, and spices, baked to perfection. This unique twist on seafood promises to delight your taste buds and elevate your dining experience.
Rastelli’s
Ingredients
-
4 Mahi Mahi fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- Lemon wedges for serving
- 1 cup lump crab meat
- 1/2 cup pumpkin puree
- 1/2 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Season the Mahi Mahi fillets with salt and pepper on both sides.
- In a bowl, combine lump crab meat, pumpkin puree, breadcrumbs, Parmesan cheese, chopped parsley, Old Bay seasoning, garlic powder, paprika, salt, and pepper. Mix well to form a thick paste.
- Place the Mahi Mahi fillets on the prepared baking sheet. Spread a generous layer of the crab and pumpkin mixture evenly over the top of each fillet, pressing gently to adhere.
- Drizzle olive oil over the top of each coated fillet.
- Bake the Mahi Mahi in the preheated oven for 12-15 minutes, or until the fish is cooked through and the crust is golden brown and crispy.
- Once done, remove the Mahi Mahi from the oven and let it rest for a few minutes.
- Serve the Crab and Pumpkin Crusted Mahi Mahi hot, garnished with lemon wedges on the side.