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!

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Transfer cooked mahi mahi to plates and spoon sauce over the fish.

Nutrition Facts

553 calories; protein 40.1g 80% DV; carbohydrates 18.7g 6% DV; fat 35g 54% DV; cholesterol 131.9mg 44% DV; sodium 1432mg 57% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/30/2017
First let me start by saying I stopped liking fish a while back (not sure why) but I still like shrimp and crab. So I tried this recipe because my husband still likes fish. I really couldn't stop eating the sauce. I'm already pondering what type angel hair pasta to pour it over next! I think I got the wrong crab meat though I didn't get the jumbo lump (mostly because I'm cheap--but I did get real crabmeat still). It did make the sauce a little thicker which I liked. I also cut up some baby bellas and added it to the sauce! I think this will be a new favorite in my house. I would def recommend it for guys trying to cook a romantic dinner for their lady. Read More
(2)

Most helpful critical review

Rating: 3 stars
12/13/2016
Not as flavorful as I had hoped. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/30/2017
First let me start by saying I stopped liking fish a while back (not sure why) but I still like shrimp and crab. So I tried this recipe because my husband still likes fish. I really couldn't stop eating the sauce. I'm already pondering what type angel hair pasta to pour it over next! I think I got the wrong crab meat though I didn't get the jumbo lump (mostly because I'm cheap--but I did get real crabmeat still). It did make the sauce a little thicker which I liked. I also cut up some baby bellas and added it to the sauce! I think this will be a new favorite in my house. I would def recommend it for guys trying to cook a romantic dinner for their lady. Read More
(2)
Rating: 4 stars
04/25/2016
This recipe has so very much to offer and when I followed the recipe I felt it was lacking just a few minor points. First of all be sure to season the fish well with all the seasonings. We felt the sauce was lacking just a little and when I looked at the package it called for only mixing in ONE cup of milk. I'd think that with the addition of the crab that maybe one more fourth cup would be more than plenty because it would give more flavor to the sauce. Another thing was that there were no instructions as to where to add the lemon juice so we just squeezed some over the top of the prepared dish. I will make this again (especially when I have a little crab left over!) and try different things but this would be a definite DO-AGAIN recipe! Thanks for our dinner tonight! Read More
Rating: 4 stars
03/02/2019
Very good and easy to make. I added basil with the oregano and had to use canned crab. We don t get much fresh crab in Tn. Read More
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Rating: 5 stars
02/23/2016
Delicious! The perfect compliment to mahi mahi. I used half cream half milk because I only had 2% but it was amazing! Will definitely make this again. Read More
Rating: 3 stars
12/12/2016
Not as flavorful as I had hoped. Read More