Crab- and Potato-Crusted Wahoo with Creamed Spinach and Bacon

John Demello


  • 1/2 Cup  warm mashed potatoes
  • 1/2 Cup  fresh lump crabmeat, picked over for shells
  • 1 Tablespoon  julienned fresh basil
  • Four  7-ounce wahoo, or ono, fillets
  • 1 Tablespoon  canola oil
  • slices bacon
  • 1 Teaspoon  minced shallot
  • 1 Teaspoon  minced garlic
  • 12 Ounces  spinach, washed and steamed
  • 1 Cup  heavy cream
  • carrots, thinly sliced, and blanched
  •   Fresh whole basil leaves, for garnish

A combination of mashed potatoes, crabmeat, and basil give the wahoo in this recipe the perfect crust. It's crunchy texture is perfectly paired with creamed spinach and bacon to make it an overall appetizing dish with a nice balance of flavors and textures. 


To prepare the wahoo, put the mashed potatoes in a bowl. Add the crabmeat, basil, salt and pepper to taste, and stir to thoroughly combine. Spread the mixture on one side of each wahoo fillet to form a crust. Heat the canola oil in a heavy nonstick sauté pan or skillet over medium heat. Add the fish, crust side down, and sauté for 3 minutes, until the crust turns golden brown. Turn the fillet over and sauté for about 2 minutes longer, or until opaque throughout. To prepare the spinach, heat a dry heavy sauté pan or skillet over medium heat for 2 minutes. Add the bacon and sauté for 4-5 minutes, until crisp. Remove and mince the bacon; set aside. Drain off all but 1 teaspoon of the bacon fat and increase the heat to medium-high. Add the shallot and garlic. Immediately add the spinach and cook until it begins to wilt. Transfer to a colander and press with the back of a wooden spoon to release excess moisture. Chop the spinach and set aside. Pour the cream into a saucepan and bring to a boil. Cook to reduce the cream by about 2/3 or until thickened and paste-like. Add the spinach and cook for about 1 minute. Season with salt and pepper to taste. Set aside and keep warm. In the center of warmed serving plates, arrange the blanched carrots, and top with the creamed spinach. Place the crusted wahoo on top of the spinach. Garnish the wahoo with the bacon and basil.


Calories per serving:

824 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 254g 390%
  • Carbs 63g 21%
  • Saturated 96g 482%
  • Fiber 16g 64%
  • Trans 0g
  • Sugars 22g
  • Monounsaturated 94g
  • Polyunsaturated 41g
  • Protein 190g 380%
  • Cholesterol 1,016mg 339%
  • Sodium 2,532mg 105%
  • Calcium 769mg 77%
  • Magnesium 975mg 244%
  • Potassium 6,026mg 172%
  • Iron 24mg 134%
  • Zinc 12mg 79%
  • Phosphorus 2,460mg 351%
  • Vitamin A 5,065µg 563%
  • Vitamin C 125mg 208%
  • Thiamin (B1) 2mg 149%
  • Riboflavin (B2) 4mg 218%
  • Niacin (B3) 84mg 418%
  • Vitamin B6 5mg 242%
  • Folic Acid (B9) 770µg 192%
  • Vitamin B12 72µg 1,205%
  • Vitamin D 130µg 33%
  • Vitamin E 27mg 137%
  • Vitamin K 1,746µg 2,182%
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