Mahi Cutlet with Meyer Lemons and Capers Recipe

Name: Mahi Cutlet with Meyer Lemons and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Slice the mahi very thin, on the bias, into 16 equal pieces.
2
Dip the mahi into flour, then dip into the egg, then dip the mahi into the bread crumbs.
3
Set on a plate or tray and refrigerate.
4
Remove all the skin of the lemons with a sharp knife and section out the lemons.
5
Squeeze the remaining pulp, to extract the juice, and reserve.
6
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.
7
When emulsified, mix in the reserved lemon sections, capers and parsley.
8
Set aside and keep sauce warm.
9
Heat oil in a large pan until fairly hot, and saute fish in batches until nice and brown.
10
Place on a plate in a warm oven until all are cooked.
11
While the fish is cooking, warm the wilted spinach in a dab of butter and season with salt and pepper, to taste.
12
Plate a mound of spinach, and place two mahi fillets on top of spinach.
13
Spoon the sauce around the bottom of the plate.

2092

kcal

Calories

178

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Mahi Cutlet with Meyer Lemons and Capers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mahi Cutlet with Meyer Lemons and Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions