Crab mix
2 oz crab
1 ts mayo
1 ts minced red pepper
1 ts minced onion
1 leaf basil minced
2 ts panko

Citrus burre blanc
1 large shallot-sliced
½ ts lemon zest
½ ts lime zest
½ ts orange zest
½ c white wine
¼ c lemon juice
¼ c orange juice
1 sprig of thyme
½ lb butter (room temperature)
½ c heavy cream

Fish
1 lb Mahi- 2 oz portions
1 head of broccoli (cut up)

Method:

Crab mix- Mix all ingredients tougher, season with salt and pepper.

Burre blanc- In a sauté pan on medium heat, coat pan with canola oil and add sliced shallot. Sauté shallots until translucent, about 4 minutes. Add citrus zest allow it to sauté for 2 minutes, being carful not to burn the zest. Deglaze pan with wine, add lemon and orange juice. Simmer until mixture is reduced by half. Add cream and reduce again. Reduce until a thick cream. Turn heat to low. Whisk in room temperature butter, don’t let the mixture boil as the fat will separate and your sauce will be garbage.

Fish- in a medium sauté pan, coat with oil and heat. Crust fish with crab mix, place the crusted side in the hot pan, sear for 3-4 minutes. Flip the fish over reduce the heat to low cover and allow bake for 4 minuets.

Veggies- Boil a pot of water. Season with salt, drop in the cut broccoli and cauliflower, boil for 3 minutes and remove.