Mahi-Mahi Capri

Name: Mahi-Mahi Capri
Prep time: 5 min
Total time: 20 min
Yield: 2
Cuisine: French/Fusion
Ingredients: 10 oz filet of Mahi-Mahi; boneless; 2 lg eggs; flour for dredge; 1/2 oz banana liquor; 1 firm banana skinless, sliced; 1/2 cup milk; 2 tbs butter; 2 tbs olive oil

This is a wonderful, very tasty way to do any kind of flakey filet if fish. We used this dish at Hawks Cay Resort in the Fla. Keys.

Ingredients

Directions

Mix the eggs and milk together well for egg wash. Place a heavy saute pan on medium heat and let get hot. Into the pan, place 1 tbs butter and 2 tbs olive oil. Heat until you can drop a drop of egg wash and it cooks rapidly. Dredge fish in flour, then egg wash and place in saute pan. Saute about 4 minutes, then turn over. Cook for 2 minutes and add 1/2 oz banana liquor and sliced bananas. Turn heat to medium -low and cook until fish flakes. Place fish on plate and add 1 tbs butter that has been dredged in flour to the mixture in pan. Cook until butter melts and sauce tightens. Pour over fish and garnish with fresh strawberry.

Reviews

☆☆☆☆

My family is Catholic and we are always searching for good fish recipes during Lent. I took a chance on this one and thought it was great! It's not hard to make at all and I doubled the recipe to serve 4. One word of advice: if you're doubling the recipe, you won't actually need 4 eggs for the wash. Two would have probably been plenty, but you can always use 3 with 3/4 cup milk if you're not sure. Also, not having cooked a lot of fish before (we've always just eaten out on Fridays during Lent in the past), I wasn't sure how long to cook the fish. I think it was about 10 minutes more after adding all the ingredients but I'm not sure about that. My fish may have still been a tiny bit frozen in the center also. I just cut the fish in half to see if it was done yet. I didn't notice the review below so I didn't use the little trick he mentioned.

ptgirl65721

☆☆☆☆☆

Add the bananas just before done and they will stay firm. Test the fish by pushing the center. If it bounces back it is still raw inside; if it doesn't then it is done. [I posted this recipe.]

chefgino1

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