![]() cilantro leaves, roughly choppedĬombine ingredients and mix well. In a large bowl, combine the diced mango, diced tomato, sliced red onion, diced jalapeño and chopped cilantro. Fry each side of fish for approximately 7 min. Crush garlic and place in oil and butter.Ħ. Heat a medium skillet over low to medium heat. Sprinkle the fish on both sides with the seasoning mix and press gently to ensure it sticks. ![]() Heat a large, heavy skillet on stove top. Pat the fish fillets dry with a paper towel. Dip steaks in egg and then coat in Panko mix. In a separate bowl, mix Panko flakes, sesame seeds, and parmesan cheese.Ĥ. Beat egg in separate bowl and set aside.ģ. These seasonal essentials bring me to one of my all-time favorite recipes…Ģ-4 8 oz. To my fellow epicureans, it may come as no surprise that with the galling humidity comes a few necessities: fresh fish, seasonal fruits, and chilled chardonnay. Despite the coastal breeze, I find myself begrudgingly seeking refuge within the walls of my air conditioned home. Once oil is sizzling hot add the fish fillets to pan and let cook until browned on one side, about 3 minutes do not move fish around. In a large oven-proof pan, heat the olive oil over high heat. Using the same sauté pan, add in 1-cup canola cooking oil. Then remove the fish from the pan and set to the side (to keep it warm you can tent the fish with a piece of aluminum foil ). ![]() Though we begin to near the end of summer, we continue to witness stubbornly high temperatures here in Los Angeles. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Cook the mahi mahi for 5 minutes, turn over and cook for an additional 5 minutes.
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