Fill a medium pot halfway with water and bring to a rolling boil. Salt the water generously and then add the quartered potatoes; cook for 7 minutes. Meanwhile, prepare an ice bath in a large bowl. Transfer the potatoes to the ice bath; let sit about 1 minute, then remove and set aside.
Season the mahi fillets on both sides with half of the blackening spice. Add some blended oil to a saute pan over medium-high heat. When the oil starts to smoke, add the mahi and cook for 3 to 4 minutes on each side, depending on thickness of the fish¿the internal temp should reach 145 degrees F. Remove the mahi to a plate.
Add more oil to the pan. Season the shrimp on both sides with the remaining half of the blackening spice. Add the shrimp to the pan and cook until 145 degrees F, or just fully opaque, usually 2 to 3 minutes per side. Remove the shrimp to a plate.
Lower the heat to medium-low, add a little more oil, and then add the crabmeat. Season with salt and pepper, and warm the crab through for about 3 minutes. Remove from the heat and set aside.
In a medium saucepot combine the Chablis, Worcestershire, lemon juice, 2 tablespoons of the minced garlic and the Creole spice; bring to a boil over high heat and reduce for about 30 minutes. Remove from the heat and add the heavy cream. Bring back up to a boil for 3 to 4 minutes. Reduce the heat to a medium to low flame and begin adding the cubes of unsalted butter while whisking semi-vigorously to melt the butter into the sauce. Continue adding butter, a little at time, until all of it is incorporated and the sauce has a smooth consistency. Remove from the heat and set aside.
Heat the vegetable oil in a deep skillet or pot until it reaches 350 degrees F on a deep-fry thermometer. Gently place the blanched potato quarters into the oil; fry until golden brown, turning to brown all sides, about 5 minutes.
To the remaining stick of melted butter, add the remaining 1/2 tablespoon minced garlic, then pour in a mixing bowl. Toss the potatoes in the garlic butter and season them with salt and pepper.
To serve, plate each dish with one mahi fillet and equal portions of the shrimp, crab, sauce and potatoes. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Executive Chef Todd Rogers, St. Joe Club and Resorts, Watersound, FL