Mahi Cutlet with Meyer Lemons and Capers

Recipe courtesy Gordon’s House of Fine Eats, San Francisco, CA

Show: The Best OfEpisode: Casual Dining

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on February 14, 2011

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    This is why Americans are fat. Fish should never be dipped in egg, flour and butter, especially Mahi mahi. And covered in 1/2 a pound of butter!!?!! Lose the eggs, milk butter and this will be a classy dish

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  • on May 31, 2010

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    Very easy to make! Will definately make again!!

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  • on July 13, 2008

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    This is a quick and easy recipe for any night of the week and elegant enough to share with friends. I added a little white wine to the sauce because it tasted a little bitter. Very Good.

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  • on February 28, 2005

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    I've tried this with mahi mahi and talapia -- both are great.

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  • on February 11, 2005

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    This dish was easy and delicious. Truly restaurant quality. I will definitely be making this again!

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  • on November 17, 2004

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    I modified this by wilting spinach and then adding lemon/caper sauce to it at end. The spinach sauce is excellent! It would work well with any fish --- I think fish would be better just browned without the flour/bread crumb mixture.

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