Mahi Cutlet with Meyer Lemons and Capers
- 4 pounds fresh mahi mahi fillet, not portioned
- 2 cups all-purpose flour, seasoned with 1 tablespoon dried oregano, ground to powder
- 8 eggs and 1 cup milk, beaten together
- 1 quart panko (Japanese bread crumbs)
- 4 Meyer lemons
- 1/2 pound butter
- 3 tablespoons capers
- 1/2 bunch chopped parsley, washed, dried and chopped finely
- Salt and pepper
- 2 pounds well washed spinach
- 2 cups vegetable oil
Slice the mahi very thin, on the bias, into 16 equal pieces. Dip the mahi into flour, then dip into the egg, then dip the mahi into the bread crumbs. Set on a plate or tray and refrigerate.
Remove all the skin of the lemons with a sharp knife and section out the lemons. Squeeze the remaining pulp, to extract the juice, and reserve.
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. When emulsified, mix in the reserved lemon sections, capers and parsley. Set aside and keep sauce warm.
Heat oil in a large pan until fairly hot, and saute fish in batches until nice and brown. Place on a plate in a warm oven until all are cooked.
While the fish is cooking, warm the wilted spinach in a dab of butter and season with salt and pepper, to taste. Plate a mound of spinach, and place two mahi fillets on top of spinach. Spoon the sauce around the bottom of the plate.
Recipe courtesy Gordon’s House of Fine Eats, San Francisco, CA
Recipe courtesy of Rachael Ray