I heard a chef say the difference between the lunch and dinner menu was 2 ounces and twenty dollars. So usually lunch is a six-ounce serving of fish, and dinner is eight. But if you make it yourself you will save even more. This Mahi Mahi Breadcrumbs and Pine Nuts dinner tasted like something I ate at a restaurant only cheaper.
When I have leftover bread or leftover rolls I pop it in the food processor, give them a whirl and save them in a freezer bag. Some people like to cut off the crust, but I prefer to leave it on. Then when I need a topping I bring out the breadcrumbs bag and mix it half breadcrumb and half panko. I add some herbs, a couple tablespoons of Parmesan cheese, and since I like the flavor of both I added a tablespoon of olive oil and butter. I added two-tablespoon of pine-nuts that takes the flavor all up a notch.
Homemade breadcrumbs makes the best crumb-crust for Mahi-Mahi. Pop this topping on, put it in a 400°F oven, fifteen to twenty minutes and you have a restaurant quality meal.
I used my old iron skillet with a square of parchment. The skillet was my husband’s grandmother’s skillet. My mother-in-law gave it to me when I got married probably in hope that I would learn to cook. I use it often and it always makes me smile. I love the way it conducts heat and although it has years of seasoning the parchment makes for an easy cleanup. If you are cooking for a crowd a baking sheet will work just as well.
Fish is so easy; I don’t know why we don’t have it more, especially Mahi Mahi. It is so easy to work with. Keep some on hand for a quick restaurant quality meal. And I am just guessing, but I think it will only cost a third of what you would have paid if you were eating out.
- 2 6 - 8 ounces Mahi Mahi
- Breadcrumb topping
- 4 tablespoons breadcrumb
- 4 tablespoon Panko
- 2 tablespoon each – Olive oil and butter
- 1 teaspoon thyme
- 2 tablespoon pine-nuts
- Salt & Pepper
- Parsley to garnish
- Preheat oven and line bakeware with parchment.
- Prepare breadcrumb mixture; set aside
- Rinse, pat dry, and season the fish portions.
- Place in an oven-proof pan. I use a parchment-lined iron skillet.
- Top with breadcrumb mixture.
- Bake at 400° for 15 – 20 minutes.
I am taking this to