Chef Mickey Parrish from Carrabba’s Italian Grill made Mahi Wulfe. For more information about the restaurant, visit https://www.carrabbas.com/.
WULFE SAUCE
Ingredients
· 1 Tablespoon Butter
· ¼ cup White Onion finely chopped
· 3 large cloves Garlic finely chopped
· ½ cup White Wine
· ¼ cup Lemon Juice
· ½ teaspoon Kosher Salt
· ¼ teaspoon White Pepper
· ½ cup (1 stick) Cold Butter, cut into chunks
· ½ cup Sun-Dried Tomatoes, julienned
· 2 each Artichoke Hearts, quartered
· 3 each Basil Leaves, chopped
Method
In a medium skillet. Melt 1 tablespoon butter and add onion and garlic. Sauté for about 1 minute, until onions begin to soften. Add wine, lemon juice, salt and pepper. Simmer and reduce, stirring occasionally, for another 4 minutes. Reduce the heat to low and gradually add the chunks of cold butter until they melt completely, don’t get the sauce too hot or it will break. Add the sundried tomatoes, artichoke hearts, and basil and mix well. Set Aside
BREADCRUMB MIXTURE
Ingredients
· 1 Cup Unseasoned Breadcrumbs
· 2 Weight Ounces Garlic Finely Chopped
· ½ Teaspoon Kosher Salt
· Pinch Black Pepper (Fresh Ground)
· 2 Tablespoons Extra Virgin Olive Oil
· 2 Tablespoons Vegetable Oil
Method
Thoroughly combine DRY ingredients in a large mixing bowl then mix with oils. Set aside.
WULFE MAHI
Ingredients
· 1 Each Fresh Mahi Filet cut into 7-ounce portions
· Kosher Salt
· White Pepper
· Breadcrumbs Mixture
Method
Lightly season fish with kosher salt, white pepper. Dredge in the breadcrumb mixture
and coat well, using your hand to pack it down so that the breadcrumbs stick. Grill the
fish for about 4 minutes on each side. Top with the Wulfe sauce and serve immediately.
