Seasoned Savory Mahi Mahi On A Bed Of Radhicchio, Shiitake Mushroom And Succulent Crabmeat

• 4 -6 ounce Mahi Mahi filets
• 2 Large Vidalia Onions Sliced
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Italian Seasoning
• 1 Tsp Garlic Powder
• 1 Tsp Onion Salt or powder
• 1 Tablespoon Steak Seasoning
• 1 tsp Season salt or crab seasoning
• 1 tsp Cracked black pepper
• 5 Bay leaves
• 1/2 cup fresh parlsey chopped
• 2 cloves garlic chopped
• 2 T butter - cut into small pieces
• 2 Tablespoons grated cheese
• Paprika for sprinkling
• 1 Lemon or 2 Tablespoons Lemoncello
• 8 grape tomatoes chopped
• 1 small head of radhicchio chopped
• 1/2 pound fresh shiitake mushrooms sliced
• 1 lb can of lump crabmeat
• 2 Tablespoons Butter
• 2 garlic cloves chopped
• 2 Tablespoons Olive oil
• 1 Tablespoons balsamic vinegar
• Salt and Pepper to taste

1. Preheat oven to 375
2. Place 1 tablespoon of oil on the bottom of a medium baking pan, add 3/4 of sliced onions. Place next 6 ingredients in a small bowl and mix. In a seperate plate season fish on both sides with mixture from bowl. Place fish on top of onions. Top fish with remaining onions, Bay leaves, fresh parsley, chopped garlic, grated cheese and tomatoes. Drizzle with squeezed lemon juice or lemoncello, sprinkle with paprika and dot with butter. Cover pan with lid or foil and bake for 15 minutes. While fish is cooking, heat a medium frying pan with 1 tablespoon of olive oil. Add the chopped radhicchio, season with salt and pepper, saute until limp. Remove from pan, add remaining oil and butter, add garlic and saute for one minute then add mushrooms until tender season with salt and pepper. Add the radhicchio back to the pan along with the 2 tablespoons of balsamic vinegar. Mix well and reduce heat to low. Simmer for 10 minutes, check for seasoning. Add the crabmeat and mix lightly, you don't want to break up the lumps. Heat through then keep warm. When fish has cooked 15 minutes, remove the lid or foil and baste with the juices the fish made during baking. Turn oven to low broil and broil uncovered for another 5 to 10 minutes or until slightly brown and fish flakes easily. In a warmed serving dish add 3/4 of the warmed mushroom mixture to platter, top with fish then top fish with remaining mushroom mix for a beautiful, delicious presentation.

filets, vidalia onions, olive oil, italian seasoning, garlic, onion, salt, pepper, bay leaves, fresh parlsey, garlic, butter, grated cheese, paprika, lemon, tomatoes, head of radhicchio, mushrooms, lump crabmeat, butter, garlic, olive oil, balsamic vinegar, salt

Taken from www.epicurious.com/recipes/member/views/seasoned-savory-mahi-mahi-on-a-bed-of-radhicchio-shiitake-mushroom-and-succulent-crabmeat-50084572 (may not work)