Tuesday, April 24, 2012


Wasabi Panko Crusted Mahi Mahi










I really got lazy with this blog...I've still been cooking, but was distracted from posting recipes.  I'll try to make up for the days I've missed! 


We are so lucky here in Washington, NC to be close enough to the salty waters of the Pamlico Sound and Atlantic Ocean to have access to some really great seafood.  I love going to the seafood market and seeing all the varieties of fish and shellfish displayed.  Last week I bought a large portion of Mahi Mahi, prepared half of it and put the other half in the freezer.  Today I defrosted the frozen portion and cooked it for our dinner tonight.  I try to use fresh fish I've frozen as quickly as possible, after 3 months fish I've frozen seems to get a musky taste. Last week I used a Gordon Ramsey recipe for a panko crusted rack of lamb. http://gordonramsaysrecipes.com/11/gordon-ramsays-herb-crusted-rack-lamb-f-word/  When I decided to cook the Mahi tonight I thought I could used the same technique in this great recipe for cooking the mahi....it worked with a few changes to the Panko crust.

Ingredients:
  •  One Mahi Filet, skin removed
  • Salt and Pepper
  • 1 lime
  • 3 Tbsp. Olive Oil
  • 1 cup panko
  • 2 tbsp. wasabi paste (Wayne and I like the taste and heat of wasabi, adjust to your taste)
  • 2 Tbsp. Olive Oil
  1. Preheat ove to 400 degrees
  2. Remove skin from the Mahi and salt and pepper both sides.
  3. Squeeze the lime over the fish.
  4. Combine Panko, Wasabi and 2 Tbs. Olive Oil in a shallow container (pie plate is perfect) well (hands work great for this!)
  5. Heat 3 Tbs. Olive Oil in oven-safe skillet.
  6. Sear fish on both sides in the oil (about 2 minutes per side)
  7. Remove fish from skillet and coat with panko mixture, making sure the "top" is well coated.
  8. Return fish to the skillet and place in the oven for 5 minutes (our fillet was about 3/4 inch thick)
  9. Change oven to broil and broil until top is nicely browned.


 



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