Donna's Roasted Mahi Mahi in Shrimp & Crab Louise Sauce

Salutations!  This is the last of my freezer and pantry purging efforts, and sometimes they say "save the best for last"!  As a take-off on Crab Louis (my middle name is Louise!), I made a creamy marinara sauce with a touch of sweet and sour that enhanced the seafood combination so deliciously.  And it was so easy to pull together.  With rice and a salad, dinner was complete!  Sending my Best, Donna:

Donna's Roasted Mahi Mahi in Shrimp & Crab Louise Sauce

Ingredients:

Two 6 ounce mahi mahi fillets

1 cup Marzetti’s Simply Dressed Lemon Vinaigrette

One 15 ounce jar Alfredo sauce

One 5.5 ounce can low sodium V-8 juice

1 cup crab meat (or imitation crab), chopped

1 cup salad shrimp

½ cup Donna’s Roasted Grape Tomatoes (see 19 February 2015 blog entry)

1 teaspoon sugar

Zest of one lemon

Salt and pepper to taste

Parmesan cheese, grated

Method:

Place fillets in shallow dish and cover with vinaigrette.  Marinate in refrigerator for about 2 – 4 hours.  Drain when ready to cook.

Preheat oven  to 400 degrees F.  Line a baking pan with foil and spray with cooking oil.  Mix together all remaining ingredients except cheese.  Add fillets to pan and top with sauce and cheese.  Loosely tent foil over top to protect against splashes to oven.  Bake for about 18 minutes or until fish is flaky and white in color.  Serve over gluten free pasta or rice if desired.

Serves 2.

Copyright 2015.