Panko and Parmesan encrusted Mahi Mahi
Compliments THE WHITE OAK RIVER BISTRO Swansboro, NC
6 to 8 ounce skinless, boneless Mahi steaks
2 cup Panko bread crumbs
2 cup shredded parmesan cheese
½ cup buttermilk
Seasoned flour for dredging (Old Bay, salt, pepper)
Dredge filets in seasoned flour. Dip in Buttermilk and then into bread crumb and cheese mix.
Saute in hot skillet with a small amount of olive oil. When filet begins to get golden brown , move
skillet to hot oven. Cook until fish easily flakes. Serve with lemon caper butter and fresh dill.