Mahi Mahi

Ingredients

• 6  asparagus peeled
• 1 serving pepper black freshly ground
• 1 teaspoon cajun spice 
• 3  crab legs 
• 1 tablespoon crab boil seasoning (recommended: Old Bay Seasoning)
• 1 pint cup heavy whipping cream 
• 1 serving kosher salt 
• 6 ounce mahi mahi fillet 
• 2 tablespoons olive oil 
• 1  bell pepper red thinly sliced
• 1  scallion thinly sliced
• 1  bell pepper yellow thinly sliced

Equipment

• bowl
• frying pan
• oven
• pot

Directions

1. Preheat oven to 450 degrees F. Bring a medium pot of salted water to a boil.
2. In a small saucepot, reduce the cream over medium heat until it thickens or coats the back of a spoon.
3. Add the crab boil seasoning and the Cajun seasoning. When the water boils, add the crab and cook through, about 4 to 5 minutes.
4. Remove the crab and let cool. Pick the crab meat from the shells and add it to the cream. Keep warm.
5. Fill a medium saute pan with about 1-inch of salted water, or enough to cover the asparagus.
6. Heat the water over medium heat, add the asparagus, and cook slowly until the asparagus is bendable. Then plunge into a bowl of ice water for about 2 to 3 minutes.
7. Heat the oil in a medium saute pan over medium-high heat. Season fish with salt and pepper.
8. Place the fish in the hot pan and cook on both sides until golden brown, about 3 to 4 minutes.
9. Place in the oven to cook through, about 5 to 6 minutes.
10. To serve, spoon 1/2 of the cream onto a warm plate.
11. Place the fish on top, and spoon the remainder of the cream over the fish.
12. Serve with asparagus and top with the peppers and scallions.