Curry-Crusted Mahi-Mahi Fillets

I have not been very good about cooking and posting local fish lately so I thought it was time to get back to it, this time with some Mahi-Mahi. Also known as Dorado or Dolphin Fish (not to be mistaken with our friendly mammal the dolphin), Mahi-Mahi is caught year-round but is most abundant in late spring and early fall. It is a firm, slightly flaky fish with white/light pink flesh that turns white when cooked, It has a medium fat content and a somewhat delicate, slightly sweet flavor. It is a good fish to marinate and works well grilled, broiled, sauteed or steamed. It is a very popular fish in Hawaii but has never really been a huge favorite of mine. I think that is because you often find it served in random sandwiches or cooked poorly at buffets and I forget what it tastes like when it is fresh and cooked well. Since I am crazy for anything curry, I thought it would work well to make a curry flavored panko crust for the mahimahi and then cook it with a little oil in a pan on the stove to make it nice and crisp.

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Curry Crusted Mahi-Mahi

serves 2
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2 (5-6 oz) Mahi-Mahi fillets (or substitute another firm, white-fleshed fish)

1/2 cup flour

1 Tbsp and 1 tsp curry powder

1 egg

1 cup panko bread crumbs

1/2 tsp salt plus extra to season fillets

1/4 tsp pepper plus extra to season fillets

2 Tbsp olive oil
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Rinse mahimahi and pat dry, sprinkle with salt and pepper. On a shallow plate, mix flour and 1 tsp of the curry powder together. On a second plate, pour 1 egg, beaten, on a third plate, combine panko, remaining 1 Tbsp of curry powder, salt and pepper. Dip each side of fillets first in the flour mixture, then into the egg and finally in the breadcrumbs, pressing them lightly into the fish. Heat olive oil on medium-high in a skillet or pan, add fillets and cook about 4 minutes per side, until fish is golden brown and cooked.

Results: Excellent. I added the curry to both the flour and the breadcrumb mixture to make sure it had a good curry flavor. The sweetness of the mahi-mahi complimented the slightly sweet, spicy curry. The panko coating was nice and crisp and the fish tender and flaky. I served it with a saffron couscous (I'll write about that in a later post) and salad.

The curry-encrusted fillet also makes a great and exotic fish sandwich with a bit of Indian spiced yogurt spread and vegetables on a whole wheat bun and served with tandori-spiced papadum chips.

How Max enjoys his Labor Day Weekend!