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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.

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