| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1231 |
| Total Fat | 88 g |
| Saturated Fat | 21 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 59 g |
| Cholesterol | 390 mg |
| Sodium | 1388 mg |
Reviews
This is why Americans are fat. Fish should never be dipped in egg, flour and butter, especially Mahi mahi. And covered in 1/2 a pound of butter!!?!! Lose the eggs, milk butter and this will be a classy dish
Very easy to make! Will definately make again!!
This is a quick and easy recipe for any night of the week and elegant enough to share with friends. I added a little white wine to the sauce because it tasted a little bitter. Very Good.
I’ve tried this with mahi mahi and talapia — both are great.
This dish was easy and delicious. Truly restaurant quality. I will definitely be making this again!
I modified this by wilting spinach and then adding lemon/caper sauce to it at end. The spinach sauce is excellent! It would work well with any fish — I think fish would be better just browned without the flour/bread crumb mixture.