Mustard-Roasted Mahi-Mahi
 
Makes 6 Servings
Ingredients
  • 6 (4-ounce) boneless skinless mahi-mahi fillets
  • 1 shallot, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Creole mustard
  • 2 tablespoons mayonnaise*
  • 1 teaspoon Creole seasoning*
  • 1 (8-ounce) container crème fraîche
  • 1 pound thin fresh asparagus
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Lemon wedges, to serve
Instructions
  1. Preheat oven to 425°.
  2. In a shallow baking dish, place fish.
  3. In a medium bowl, stir together shallot, mustards, mayonnaise, and Creole seasoning. Gently fold in crème fraîche just until combined. Spoon mixture over fish.
  4. Bake until fish is golden brown and flakes easily with a fork, 15 to 20 minutes. Transfer sauce to a bowl, and whisk until smooth. Increase oven temperature to broil.
  5. Line a rimmed baking sheet with foil. Place asparagus in a single layer on prepared pan. Drizzle with oil, and sprinkle with salt.
  6. Broil until browned and just tender, 5 to 7 minutes. Serve fish with asparagus and sauce.
Notes
*We used Blue Plate Mayonnaise and Tony Chachere’s Original Creole Seasoning.
Recipe by Louisiana Cookin' at https://louisianacookin.com/mustard-roasted-mahi-mahi/