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Creamy Crab Pesto over Mahi Mahi

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"Motley" & "Evil"

A taste of the ocean! Creamy pesto sauce with lump crab meat over a delicious fillet of mahi mahi. This dish also works well with a parma rosa sauce and catfish!

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 1626 mg
  • 65%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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. Remove saucepan from heat and stir crabmeat into the sauce.
  3. Transfer cooked mahi mahi to plates and spoon sauce over the fish.
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