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

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

John Demello

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. 

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
16g
23%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
46mg
15%
Carbohydrate, by difference
25g
19%
Protein
8g
17%
Vitamin A, RAE
137µg
20%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
65mg
7%
Choline, total
27mg
6%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
22mg
7%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
134mg
19%
Selenium, Se
15µg
27%
Sodium, Na
207mg
14%
Vitamin D (D2 + D3)
1µg
7%
Water
144g
5%
Zinc, Zn
1mg
13%

Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.