Pumpkin Seed Crusted Mahi Mahi With Mango And Papaya

Recipe Ingredients

2 cups	220g / 7.8oz	Pumpkin seeds - toasted
2 tablespoons	30ml	Pink peppercorns
2		Mahi mahi fillets - (6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Red pepper - finely diced
3		Shallots - finely diced
		Olive oil
1		Mango - diced
1		Papaya - diced
1/2 cup	118ml	Dry vermouth
2 cups	474ml	Chicken stock
1 cup	237ml	Clam juice
1/2 lb	227g / 8oz	Crabmeat
2		Scallions - sliced on the bias

Recipe Instructions

Grind and combine the pumpkin seeds and the pink peppercorns. Coat the mahi mahi fillets with the pumpkin seed-pink peppercorn mixture and season with salt and pepper. Set aside.

In medium saute pan, over medium-high heat, saute the peppers and shallots in olive oil. Add the mango and papaya. Deglaze with vermouth. Add the chicken stock and clam juice, then add the crabmeat. Finish with scallions, and season with salt and pepper. Keep warm.

In a medium saute pan, over medium to high heat, cook the fish in olive oil, 3 to 4 minutes each side or until golden brown. Serve with mango and papaya sauce.

This recipe yields 2 servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0010) - from - the TV FOOD NETWORK

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