With all of the rich holiday food we have been eating and making, I was really craving a fish dish. Yes, the hollandaise is decadent; however, the recipe does not call for an overindulgent amount. This is a complete meal served with a side salad, steamed broccoli or baked Brussels Sprouts!
- 3, 4-ounce Mahi Mahi fillets
- sea salt and ground pepper
- 2 tablespoons chives, chopped in 1/4-inch lengths
- 1 piece thick bacon, diced and cooked (I used a Black Forest Bacon ~ from Whole Foods, because you can buy one slice at a time)
- 2 tablespoons ghee or organic butter
- 1 beaten egg yolk
- 1 teaspoon water
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon Sriracha or preferred hot sauce
- 1/3 cup lump crab meat
- Preheat oven to 350 degrees.
- Place Mahi Mahi fillets on a parchment paper-lined baking dish. Arrange fillets with the skin side down. Season with salt and pepper. Cook until fish is opaque (approximately 15 minutes, depending on the thickness of your fish).
- For the hollandaise, place all ingredients (except for the crab meat) in the top part of a double boiler (don’t let the boiling water below touch the top pan), slowly adding the butter.
- Stir continuously until the butter melts and the sauce thickens. Add crabmeat and stir.
- Plate the fish. Divide the spicy crabmeat hollandaise among the fillets, drizzling over the top. Spinkle with bacon pieces and chives.