Wednesday, April 14, 2010's whats for dinner.

Several years ago I was at a ICSC (International Council of Shopping Centers...yes there is an International Council for Shopping Centers...crazy but true!) Marketing Conference in San Diego, CA. One night we had dinner at this fun little Seafood Restaurant, right on the water. I had the most amazing Mahi Mahi dish. When I got back to Utah I was determined to deconstruct and re-create it. I love doing that!

At the time, I was on a not only did I deconstruct it...I tried to make it much healthier than the restaurants. I really liked my version, it wasn't quite as rich, but I'm sure that had something to do with my "healthy" twists. I made it a few times and always enjoyed it, but I kind of forgot about it.

Last week when my husband agreed to eat fish...shocking...I started thinking about this dish again. I hadn't made it in years, so I thought I'd resurrect it and see if it was as good as I remember. I'm sure glad I did.

(Mindi Original)

4 Mahi Mahi fillets (4-6 oz. each)
3/4 C. Panko bread crumbs
zest of 1 lemon
1 T. dry parsley
1 t. garlic powder
1 t. Italian Seasoning
salt & pepper
cooking spray

2 large cloves garlic
1 T. butter
1 T. olive oil
2 T. flour
juice of one lemon (about 1/8 cup)
½ C. chicken stock
½ C. milk
salt & pepper

1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
2. Dip each fillet in the bread crumb mixture. Make sure each fillet is well covered in bread crumb mixture. Place the fillets on the baking sheet and spray the top of each one with cooking spray.
3. Bake for about 10-15 minutes, depending on your oven. Make sure the fish is done, but not too dry.
4. While the fish is baking, melt the butter in a small sauce pan. Add the olive oil and allow to heat.
5. Add the garlic and sauté over medium heat.
6. Add the flour and stir to incorporate.
7. Add the lemon juice and chicken stock, cook for a minute then add the milk. Continue cooking until the sauce starts to thicken.
8. Season with salt & pepper.
9. Serve the sauce over top the baked fish fillets. Also serve with Seasoned Brown Rice (recipe below).
10. Serves 4.

*This dish can also be made with Talapi, or any other white fish. I’m sure Salmon would be good as well.


1 ½ C. Chicken Stock
2 T. chives
1 t. salt
¾ C. brown rice

1. In a sauce pan over high heat, bring the chicken stock to a boil.
2. Add the chives, salt and brown rice.
3. Reduce heat to low and allow to cook for 50 minutes.
4. Fluff and serve.
5. Serves 4.

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* Nancy * said...

I'm a BIG fan of fish. This recipe will be nice to have to change up my simple fish in the oven. It seriously looks delicious!
I also am looking forward in trying the brown rice...maybe my hubby will eat it too. :)

skr said...

Oh, that looks so delicious.. I'm always impressed when someone can pull off a good fish dish, needs more finesse to look beautiful ;]

Kelly & Tasha said...

I cooked this tonight for my hubby and I and he loved it! Yeah! Thanks so much! By the way, where does the milk go?

Kelly & Tasha said...

Oh, and I served it with cauli-rice. It was so good! Have you ever cooked cauli-rice? It's my new favorite to use with different dishes.

Mindika said...

Tash, I'm so sorry, my bad...the milk goes in with the lemon juice and chicken stock. I fixed it on the recipe. Anyway, I'm really glad you guys liked it. I've never had cauli-rice. What is it? I'd love to know more.

Kelly & Tasha said...

Oh good, Mindi, that's where I put it. Cauli-rice is just shredded cauliflower, cooked for about 6 minutes in the microwave with a little bit of water. It can go anyplace where you might have used rice and is very healthy and hearty. There are also recipes for cauliflower cooked and then put in the blender with milk or cheese or butter or oil. There are lots of different recipes, depending on how healthy you want to be and it can take the place of mashed potatoes. I'd be interested to see if you liked it and what you might do with it to "jazz" it up. :)

Mindika said...

I've made Cauliflower into a sub for mashed potatoes before but I had never heard of, or tried, the rice substitution. After you left that comment last night I googled it and I'm excited to try it. Thanks for letting me know. I will definitely be doing some experimenting :)

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