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Budget Gourmet: Mahi mahi over succotash

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Posted: Friday, April 27, 2012 2:07 pm | Updated: 3:11 pm, Wed Dec 26, 2012.

Dish: Creole Seasoned Paneed Local Mahi Mahi served over corn, okra & bacon succotash by Chef Richard Meyers at Dave's Dockside in Murrells Inlet.

Recipe:

Ingredients:

  •  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)

 

 Method:

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

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