Take fillets of mahi mahi, dust them with flour, dip them in eggs and milk and then coat them with panko crumbs.
Salt and freshly ground black pepper to taste1 Meyer lemon, cut into supremes; see cook’s notes3 tablespoons vegetable or canola oil, plus additional oil if neededPanko is Japanese dry breadcrumbs. It’s sold at most supermarkets. To cut the lemon into supremes , start by removing peel; cut a slice off top and bottom of lemon, and then cut off peel in strips following the contour of the lemon, removing the white pith along with the peel.
This dish is delicious served on bed of cooked spinach. Buy one 10-ounce container of baby spinach leaves. Place leaves in microwave-safe bowl, sprinkle with tiny bit of water , cover with plastic wrap, vent with tiny hole and microwave 2 to 3 minutes. Be careful when you remove plastic; open it away from you to prevent burns. Season with salt and a little balsamic vinegar.1. Season fish with salt and pepper. Dust each fillet with flour, then dip in egg-milk mixture, then in panko.
2. After cutting lemon into supremes , the membrane bundle can be squeezed and used as a source of juice. Squeeze membrane bundle over a small saucepan to extract juice; discard membrane bundle. Add butter to saucepan. Place pan over medium-low heat; stirring, to melt butter. When butter has melted, add lemon sections, capers, and parsley; set aside.
3. Heat oil in large, deep ovenproof skillet over medium-high heat. Add fillets in single layer. Cook until nicely browned, 2 to 4 minutes. Turn with spatula; cook until nicely browned on other side, adding more oil if needed. Test in middle of thickest part of 1 fillet . If fish isn’t cooked through, place in 350-degree oven for 4 to 8 minutes.Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.
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