Mahi Cutlet With Meyer Lemons And Capers
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Slice the mahi very thin, on the bias, into 16 equal pieces
2
Dip the mahi into flour, then dip into the egg, then dip the mahi into the bread crumbs
3
Set on a plate or tray and refrigerate
4
Remove all the skin of the lemons with a sharp knife and section out the lemons
5
Squeeze the remaining pulp, to extract the juice, and reserve
6
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
7
When emulsified, mix in the reserved lemon sections, capers and parsley
8
Set aside and keep sauce warm
9
Heat oil in a large pan until fairly hot, and saute fish in batches until nice and brown
10
Place on a plate in a warm oven until all are cooked
11
While the fish is cooking, warm the wilted spinach in a dab of butter and season with salt and pepper, to taste
12
Plate a mound of spinach, and place two mahi fillets on top of spinach
13
Spoon the sauce around the bottom of the plate