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Categories:Viewed: 63 - Published at: 7 years ago
Ingredients
- 4 pounds fresh mahi mahi fillet, not portioned
- 2 cups all-purpose flour, seasoned with 1 tablespoon dried oregano, ground to powder
- 8 eggs and 1 cup milk, beaten together
- 1 quart panko (Japanese bread crumbs)
- 4 Meyer lemons
- 1/2 pound butter
- 3 tablespoons capers
- 1/2 bunch chopped parsley, washed, dried and chopped finely
- Salt and pepper
- 2 pounds well washed spinach
- 2 cups vegetable oil
Method
- Slice the mahi very thin, on the bias, into 16 equal pieces.
- Dip the mahi into flour, then dip into the egg, then dip the mahi into the bread crumbs.
- Set on a plate or tray and refrigerate.
- Remove all the skin of the lemons with a sharp knife and section out the lemons.
- Squeeze the remaining pulp, to extract the juice, and reserve.
- Just before starting to pan fry the mahi, place the butter and lemon juice in a small pan and melt over low to medium heat.
- When emulsified, mix in the reserved lemon sections, capers and parsley.
- Set aside and keep sauce warm.
- Heat oil in a large pan until fairly hot, and saute fish in batches until nice and brown.
- Place on a plate in a warm oven until all are cooked.
- While the fish is cooking, warm the wilted spinach in a dab of butter and season with salt and pepper, to taste.
- Plate a mound of spinach, and place two mahi fillets on top of spinach.
- Spoon the sauce around the bottom of the plate.
