Tuesday, February 3, 2009

Blue corn encrusted Mahi Mahi

This was a bit of an experiment. Last week I pan fried some breaded Tilapia fillets and they came out great. Since those came out so well I want to try another "crust" and make if more of a Mexican meal.

So I breaded Mahi Mahi with baked blue corn tortillas.

Step 1: Making the "crust"

Baked chips in food processor with a couple tablespoons of Panko bread crumbs. In the mix I also added some cumin, chili powder, and garlic powder.

Breading the fish. Simple. I beat one egg and put the chip mixture on a plate. I just dipped the fish in the egg, shook of the the extra, and pressed in the chip mix to cover.

Cooking the fish. Heat a pan over medium heat and throw them in. Cook them until they are done. About 4 min a side.

To go along with the fish I made a healthy tartar sauce.

1 cup fage greek yogurt
2 tbsp lite mayo
2 tbsp lite sour cream
1 tbsp diced capers
2 tbsp dill relish
juice of half of a lemon
salt & pepper to taste
Tapatio (mexian hot sauce) to taste

All of it came out really good. I topped it with some southwest salsa and had some steamed veggies on the side.


Joy said...

I cracked and started a foodie blog! You guys are way more progressed than I, but I put you on my blog list, hope you don't mind!!


GoBigGreen said...

Looks like another winner! Thanks for keeping the readers and trainer riders feeling like we are in So Cal with you. I had the fish tacos last weekend. A hit!

SixTwoThree said...

Dude that looks great! I may have to try that this weekend :-)

j.p. patrick said...

Dude, that is SOLID! I love the step-by-step pics and info! Super easy to follow. Now I'm slackin'!

Matt said...

Sounds really good. I like the local flavor (Henry's) and the step by step. Start posting videos of you and Beth cooking . . . that's the direction you should go, superstar.

Wil said...

I'm SO glad I found your blog! Thanks SixTwoThree :) Love this recipe, and am running to the store for the stuff...

tri-ing races not cases said...

My hubby and I are both triathletes in VA. LOVED this recipe but used sea bass instead and used red cabbage leaves as our "taco shell" with guac and salsa. YUMMY. Thanks for all the great ideas.