Dish: Creole Seasoned Paneed Local Mahi Mahi served over corn, okra & bacon succotash by Chef Richard Meyers at Dave's Dockside in Murrells Inlet.
- 8 oz Mahi Mahi Filet
- 1 Tbs Creole Seasoning
- Oil to coat pan for sauteeing
- 1 Clove Chopped Garlic
- 2 C Frozen Corn (thawed)
- 1 C Frozen Okra (thawed)
- 1/4 C Diced Red Pepper
- 1/4 C Diced Onion
- 4 strips Diced Bacon
- 1 Can Chicken Stock
- 1 tsp Butter (room temperature)
Cut mahi into one (1) inch cubes, toss with seasoning. Heat oil in saute pan, when hot add mahi pieces and brown on all sides, about 4 minutes. Remove from pan and set aside.
In a second pan cook diced bacon until nice & brown. Remove bacon and add corm, okra, red pepper, onion & garlic; saute for two (2) minutes then add chicken stock & butter. Cook three (3) minutes more.
Place succotash on a plate, top with Mahi and serve.
Serves: 2-3 people