Our VooDoo Mojo seasoning will make you a believer.
Once upon a time Oma was in Sun Valley attending a conference with her pre-teen in tow (outdoor ice skating was very appealing for the youngest kiddo and her bestie). One of the dinners in the mid-week get-away was scallops in a jalapeno cream sauce. That was over ten years ago, but that meal remains in the top ten on the yummy list! Oma has searched high and low while accompanying Popie in his travels to find something similar to no avail – so what was an Oma to do? Figure it out, of course. That Wingin’ It (shameless plug) approach has worked for this spicy lil business, so of course it would work for yet another sauce, right? Yes!
Blackened Mahi
1 lb Mahi Mahi
2 ½ tsp VooDoo Mojo (maybe more)
1/4 tsp melted butter
Squeeze or two of lemon wedge
Jalapeno Bacon Cream Sauce
3 slices of bacon, diced
2 jalapenos, seeded and diced
½ Tbl minced garlic
1 c heavy whipping cream
½ tsp salt
½ tsp black pepper
Directions
Because this meal comes together quick, like really, REALLY fast, it is best to make your sauce first so it is ready when the mahi is done.
Cook diced bacon in a saucepan over medium high heat. Once the bacon is cooked thoroughly, remove all but 1-2 tablespoons of the grease and add minced garlic and diced jalapenos. Saute until golden, approximately 2 minutes. Add heavy whipping and bring to a simmer over medium heat, mixing well and add salt and pepper. You can also add some VooDoo Mojo seasoning if you want an extra Bayou bite. Turn heat down to low and prepare fish.
Rinse the fish and pat dry with paper. Set oiled skillet over high heat until it starts to smoke. Toss the mahi mahi in melted butter and then coat with VooDoo Mojo on both sides. Add a squeeze of lemon over the fillet (you can add more butter too). Sear on high heat 2-3 minutes per each side. Plate mahi and top with sauce. Adding freshly chopped scallions would be a great addition
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