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Panko-Crusted Mahi-Mahi with Avocado-Corn Salsa

Posted Feb 21 2009 11:40pm

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I love going to farmer’s markets.  One of my favorites is on Saturday mornings, by Diamond Head Crater.  If we get there early enough, I can browse the many stalls and we usually get breakfast along with my pickings of fresh vegetables.  Among my goodies for this weekend, I got apple mint (yes, apple-flavored mint!), a couple of ears of Kahuku sweet corn, and an avocado.  I bought a fresh fillet of Mahi-mahi the same day, and pan-fried the fillets in a panko crust.  The result was a moist fillet of fish with a crispy, non-oily crust with a tangy salsa to boot.  I serve it here on top of some wilted greens.  A fresh and healthy dinner from the land and the sea!

Panko-Crusted Mahi-Mahi with Avocado-Corn Salsa

For the Mahi-Mahi:

1 lb Mahi-Mahi, cut into 4 fillets

1 cup all-purpose flour

1/2 tsp seasoning salt

1/2 tsp black pepper

1 egg

1-2 Tbsp water

1 1/2 cups panko (Japanese breadcrumbs)

2 Tbsp canola oil

Avocado-Corn Salsa:

1 1/2 cups fresh corn kernels

1 avocado, diced

1 Roma tomato, deseeded and diced

1 Tbsp apple mint (or just regular mint leaves), thinly sliced

Juice of 1 lemon

1 Tbsp sweet chili sauce

Salt and pepper, to taste (optional)

Preparation:

Mahi-Mahi:

1.  Take 3 shallow dishes and place them assembly-line-style on your counter.  In the first shallow dish, combine the flour, seasoning salt, and black pepper.  In the second, mix together the egg with water, and add a dash of seasoning salt to that if you wish.  In the third, add the panko breadcrumbs.

2.  Take one fish fillet and dredge both sides in the flour mixture.  Shake off any excess flour mixture, and then coat both sides in the egg mixture.  When both sides are moistened, place the fish fillet into the panko breadcrumbs, making sure both sides are coated in the panko.  Set the fish fillet aside.  Repeat with the remaining three fillets.

3.  In a large skillet over medium heat, add the canola oil.  After about 5 minutes, add the fish fillets.  Do not disturb or move the fillets around.  Pan-fry the fillets for about 6-7 minutes.  The oil should just lightly sputter (if the oil is too hot, you risk burning the breadcrumbs and under-cooking the fish).  After about 6-7 minutes and the underside of the fish is golden-brown, flip the fillets over, and cook for another 6-7 minutes, until the fish is firm, and both sides are golden brown.  If you’re still unsure if the fish is done and you don’t mind sacrificing a fillet, it’s basically done if the fish easily flakes with a fork.  Take the fish out of the pan and immediately serve with the salsa.

Avocado-Corn Salsa:

1.  For the avocado-corn salsa, simply combine all ingredients.  Adjust seasoning (salt and pepper) to your taste.  Serve on top of the fish.

Serves: 4

img_1450

I love going to farmer’s markets.  One of my favorites is on Saturday mornings, by Diamond Head Crater.  If we get there early enough, I can browse the many stalls and we usually get breakfast along with my pickings of fresh vegetables.  Among my goodies for this weekend, I got apple mint (yes, apple-flavored mint!), a couple of ears of Kahuku sweet corn, and an avocado.  I bought a fresh fillet of Mahi-mahi the same day, and pan-fried the fillets in a panko crust.  The result was a moist fillet of fish with a crispy, non-oily crust with a tangy salsa to boot.  I serve it here on top of some wilted greens.  A fresh and healthy dinner from the land and the sea!

Panko-Crusted Mahi-Mahi with Avocado-Corn Salsa

For the Mahi-Mahi:

1 lb Mahi-Mahi, cut into 4 fillets

1 cup all-purpose flour

1/2 tsp seasoning salt

1/2 tsp black pepper

1 egg

1-2 Tbsp water

1 1/2 cups panko (Japanese breadcrumbs)

2 Tbsp canola oil

Avocado-Corn Salsa:

1 1/2 cups fresh corn kernels

1 avocado, diced

1 Roma tomato, deseeded and diced

1 Tbsp apple mint (or just regular mint leaves), thinly sliced

Juice of 1 lemon

1 Tbsp sweet chili sauce

Salt and pepper, to taste (optional)

Preparation:

Mahi-Mahi:

1.  Take 3 shallow dishes and place them assembly-line-style on your counter.  In the first shallow dish, combine the flour, seasoning salt, and black pepper.  In the second, mix together the egg with water, and add a dash of seasoning salt to that if you wish.  In the third, add the panko breadcrumbs.

2.  Take one fish fillet and dredge both sides in the flour mixture.  Shake off any excess flour mixture, and then coat both sides in the egg mixture.  When both sides are moistened, place the fish fillet into the panko breadcrumbs, making sure both sides are coated in the panko.  Set the fish fillet aside.  Repeat with the remaining three fillets.

3.  In a large skillet over medium heat, add the canola oil.  After about 5 minutes, add the fish fillets.  Do not disturb or move the fillets around.  Pan-fry the fillets for about 6-7 minutes.  The oil should just lightly sputter (if the oil is too hot, you risk burning the breadcrumbs and under-cooking the fish).  After about 6-7 minutes and the underside of the fish is golden-brown, flip the fillets over, and cook for another 6-7 minutes, until the fish is firm, and both sides are golden brown.  If you’re still unsure if the fish is done and you don’t mind sacrificing a fillet, it’s basically done if the fish easily flakes with a fork.  Take the fish out of the pan and immediately serve with the salsa.

Avocado-Corn Salsa:

1.  For the avocado-corn salsa, simply combine all ingredients.  Adjust seasoning (salt and pepper) to your taste.  Serve on top of the fish.

Serves: 4

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