Bruce Moffatt – Barrington’s

From Charlotte Cooks: Blackened Mahi with Tomato Gazpacho and Crab Cakes

This dish is inspired by walks through the farmers’ market at the height of summertime, when tomatoes, peppers, and cucumbers are practically spilling from the market stands. The hot and humid days of July and August virtually cry out for a cooling gazpacho, and they also mark the time when mahi and crab are readily available from the North Carolina coast.

I like to play with hot and cold elements in the same dish. Here, a fresh avocado salsa and the gazpacho are kept cool, while the blackened mahi and crab cake are served warm. An added warmth comes from strategic dashes of Tabasco and a pinch of cayenne pepper found in both the blackening spice and the crab cakes.

While not necessary, I recommend making the crab cakes a day in advance because they will hold together better.

Serves 4

For the crab cakes

• 2 celery ribs, cut into 1/4-inch dice
• 1/4 large red onion, cut into 1/4-inch dice
• 1/2 large red bell pepper, seeded, ribs removed, and cut into 1/4-inch dice
• 1/2 jalapeño, seeded and cut into 1/4-inch dice
• 1/2 cup whole-grain mustard
• 1/2 cup Duke’s mayonnaise
• 2 large eggs
• 1 tablespoon Old Bay Seasoning
• Dash Tabasco sauce
• 1-tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 2 cups panko
• 1-pound jumbo lump crabmeat, shells removed
• Unsalted butter, for cooking

To make the crab cakes

• In a small bowl, mix together the celery, onions, bell peppers, jalapeños, mustard, and mayonnaise.
• Add the eggs and thoroughly incorporate them, then add the Old Bay Seasoning, Tabasco, lemon juice, and salt; mix thoroughly.
• Add the panko, crab meat, and mix again.
• Use a small ice cream scoop to portion the crab cakes.
• Form each cake into a 1-inch-thick disc, then arrange them on a sheet pan and cover it with plastic wrap. Refrigerate overnight.

Cooking the crab cakes

• In a large sauté pan set over medium heat, melt enough butter to cover the bottom by 1//8 inch. After the foam subsides, add the crab cakes, working in batches to avoid overcrowding. Fry until the cakes are golden brown and warmed through, about 3 minutes on each side. Drain the crab cakes on a plate lined with paper towels. Transfer them to a sheet pan and keep warm in the oven while you cook the fish.
• Sprinkle the tops of the fillets with salt and pepper. Dredge that same side in the blackening spice, coating well.

For the gazpacho

• 2 slices white bread, crusts removed and cubed
• 1/2 cup extra-virgin olive oil
• 1/2 red onion, roughly chopped
• 2 large red bell peppers, seeded and roughly chopped
• 3 cucumbers, peeled and roughly chopped
• 1/2 jalapeño, seeded
• 6 Roma tomatoes, ends removed and roughly chopped
• 5 garlic cloves
• 1 orange, zested and juiced
• 2 limes, zested and juiced
• 1 lemon, zested and juiced
• 1/2 cup loosely packed cilantro leaves (from about 5 stems)
• 1-tablespoon Old Bay Seasoning
• Dash Tabasco sauce
• 3 cups tomato juice
• 1-tablespoon kosher salt

To make the gazpacho

• In a small bowl, soak the bread cubes in the olive oil, pressing them down gently. Allow the oil to saturate the bread cubes for a few minutes.
• Meanwhile, blend the remaining ingredients for 1–2 minutes on medium speed until you have a slightly chunky texture.
• Add the bread cubes and oil to the blender and pulse several times on low speed, for 2–3 seconds each time.
• Pulsing keeps the oil from emulsifying, which protects the soup’s vivid color.
• Strain the gazpacho through a large-holed strainer to remove the tomato skins and anything that did not break down. Refrigerate until use.

For the avocado salsa

• 2 avocados, cut into 1/2-inch dice
• 1-tablespoon red pepper, cut into 1/4-inch dice
• 1-tablespoon red onion, cut into 1/4-inch dice
• 1 garlic clove, crushed
• Juice of 1 lime
• Dash Tabasco sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• For the blackening spice
• 1/4 cup paprika
• 2 tablespoons chili powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• For the mahi
• 4 (6-ounce) mahi fillets, skinned
• 3 tablespoons vegetable oil
• Kosher salt and black pepper

To make the avocado salsa

• Mash half an avocado with the back of a fork until smooth. Add the other half of the avocado, along with the remaining ingredients; gently mix to incorporate. Season with salt and pepper; set aside.
• To make the blackening spice
• Combine all the ingredients in a small bowl. Set aside.

To assemble the dish:

• Preheat the oven to 350°.
• Heat the oil in a large sauté pan over high heat. When the oil shimmers, carefully place the fish, spice-side down, into the pan. (If necessary, work in batches.) Immediately reduce the heat to medium to prevent scorching. Cook until the bottom third of the fillets turn opaque, about 4–5 minutes. Flip the fish and continue to cook until the fillets are completely firm (another 4–5 minutes, depending on thickness).
• To serve, ladle enough gazpacho into a wide bowl to cover it with 1//4 inch of soup.
• Arrange 2 crab cakes in the middle of the bowl, creating a base to hold up the fish.
• Add the fish, top the fillet with a generous spoonful of avocado salsa.
• Drizzle with extra-virgin olive oil to finish.