Though we begin to near the end of summer, we continue to witness stubbornly high temperatures here in Los Angeles. Despite the coastal breeze, I find myself begrudgingly seeking refuge within the walls of my air conditioned home.
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. These seasonal essentials bring me to one of my all-time favorite recipes…
2-4 8 oz. boneless skinless Mahi Mahi steaks
3/4 c. Panko flakes
3 cloves garlic
1 tbsp. seasoned parmesan cheese
1 tbsp. toasted sesame seeds
2 tbsp. olive oil
1 tsp. butter
Lemon (for garnish)
1. Thaw steaks.
2. Beat egg in separate bowl and set aside.
3. In a separate bowl, mix Panko flakes, sesame seeds, and parmesan cheese.
4. Dip steaks in egg and then coat in Panko mix. Set aside.
5. Heat a large, heavy skillet on stove top. Crush garlic and place in oil and butter.
6. Fry each side of fish for approximately 7 min. or until lightly browned.
7. Garnish with lemon wedge.
1 mango, peeled and diced
1/2 c. cucumber, peeled and diced
1 tbsp. jalepeno, chopped
1/3 c. red onion, diced
1/3-1/2 c. cilantro leaves, roughly chopped
1 tbsp. lime juice
Salt and pepper to taste
Combine ingredients and mix well. Add salt and pepper to taste.
Will you try this recipe? Share in the comments below!