One of the great things about things about cooking restaurant-style food at home is being able to customize it. I love this entree, Harvest Bay Mahi Mahi, a firm-fleshed white fish covered in rich Alfredo sauce mixed with sauteed shrimp and mushrooms, from Joe's Crab Shack but I've always wanted more: more sauce, more shrimp, more mushrooms!!!!! Viva la shrimp and shrooms! Since I don't have a district manager looking over my food cost reports, that's easy to do without sacrificing any of the integrity of the original dish, not to mention, being able to shave a few butter and Alfredo sauce calories here and there without sacrificing that luscious mouth feel and rich taste.
Here's How I did it, step by step, and with photos:
Joe's Crab Shack Harvest Bay Mahi Mahi
Recipe from More of America's Most Wanted Recipes by Ron Douglas
Cook's note: I'll list the recipe as written and then tell in parentheses how I actually did it/how much of the ingredients I used, as in, much less fat and many more veggies. I made fish for two but sauce for four so we had leftover to serve on pasta for lunch the next day. --Glenna
- 8 Tbsp (1 stick) butter (I used 2 Tbsp butter plus 1 Tbsp olive oil--see directions)
- 2 cloves garlic, minced
- 4--7 oz Mahi Mahi filets (I was cooking for 2 so I used 3 small cod filets, any firm white fish will work)
- Salt and Pepper
- 1/2 cup small shrimp, peeled (I used 12 medium 30-40 ct tail on shrimp)
- 1/2 cup mushrooms, sliced (I used 2 cups, sliced --we love mushrooms!)
- 1 cup Alfredo sauce, home-made or store-bought (Home-made, recipe to follow)
- 1/2 tsp fresh dill (or fresh parsley)
Recipe by Glenna Anderson Muse
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup 2% milk
- 3 oz fat free cream cheese
- 1/2 cup shredded Parmesan cheese
- Salt and Pepper to taste
In heavy-bottomed skillet over medium heat, melt 2 Tbsp butter and whisk in 2 Tbsp flour. Cook for 1 minute, stirring constnatly. Do not allow to brown.
Continue with Joe's Crab Shack Harvest Bay recipe....
In heavy bottomed skillet over medium heat, heat 1 Tbsp olive oil. Saute fish filets 3-5 minutes on each side until opaque and flaky but not overcooked. Set aside and keep warm (on a plate in a warm oven or microwave works great).
For sauce: Melt 2 Tbsp butter and saute garlic for a couple of minutes. Do not brown garlic or butter..
Add shrimp and mushrooms and cook for another minute or so, until shrimp are opaque and mushrooms have soaked up most of butter. Add a pinch of salt and a few shakes of pepper.
Pour in Alfredo sauce and allow sauce to heat and thicken. Taste. Salt and Pepper as needed to finish.
Top fish filets generously with shrimp/mushroom/Alfredo sauce, garnish with dill or parsley, and serve immediately. If, by chance, you have any leftover sauce (if you add the extra shrimp and mushrooms like I did) the remaining sauce is excellent for lunch over angel hair pasta. Yum!
Makes 4 servings
Nutrition per 5 ozl filet plus 1/4 of the sauce: Calories: 428; Protein: 46.8; Carbs: 7.8; Fat: 17; Fiber: .5; Weight Watchers Points: 10 plus 1 good fat serving