Since it’s just Nick and I at home, I had extra Mahi Mahi from last night, and decided to try something a little different. The Mahi Mahi topped with shrimp stuffing recipe came out really tasty and Nick said that the shrimp stuffing reminded him of lobster bisque (from the sherry that is put into the stuffing mixture).
Anyway, here it is and I encourage you to try this fish, it is so good.
Mahi Mahi topped with Shrimp Stuffing
Preheat oven 425o
Prep time: 15 minutes
Cook time: 20 minutes
Estimated values per serving:
Calories = 340 Fat = 7
½ pound (8 ounces) shrimp – shelled and deveined with tail removed
1 tablespoon chives – chopped
1 tablespoon cream sherry
1 teaspoon Worcester sauce
1 tablespoon fresh parsley – chopped
½ teaspoon dry mustard
2 tablespoons low calorie mayonnaise
¼ cup egg substitute
7 tablespoons unseasoned bread crumbs
4 – 6 ounce Mahi Mahi fillets
4 teaspoons low calorie butter spread
Place shrimp in a pot with water and boil for about 5 minutes or until shrimp is pink and cooked through. Rinse under cold water and place in a food processor. Pulse for 4 – 5 times until finely chopped.
In a small bowl combine chives, sherry, Worcester sauce, parsley, mustard, mayonnaise and egg substitute and whisk until combined. Pour mixture into food processor with shrimp and pulse for 5 – 7 times until well combined.
Pour shrimp mixture into bowl, add breadcrumbs and stir until combined. Set aside.
Heat a large sauté pan on medium high heat and spray with cooking spray. Add fish fillets and cook for 2 – 3 minutes on each side until browned but not cooked through.
Remove fish fillets from sauté pan and place on a baking pan sprayed with cooking spray.
Spoon even amounts of breadcrumb mixture on top of each fish fillet.
Add 1 teaspoon of butter spread on top of stuffing.
Bake for about 10 minutes or until fish fillets are flaky and white in the center.