Recipes | WCTV Eyewitness News: Tallahassee, Thomasville, Valdosta

Onion Encrusted Mahi with Mango Salsa



Four 6-8 ounce fresh mahi filets
1 large yellow onion, sliced thin for onion rings
1/2 cup panko bread crumbs
1 1/2 cups flour
1 tablespoon Black Caesar's Blackening Spice
2 eggs, beaten
Vegetable oil for frying

Key Lime Butter:

6 Key limes, juiced
1 stick of butter
1/4 cup of good quality dry white wine

Mango Salsa:

1 ripe mango, diced
1 green pepper, diced
1 small jalapeno, deseeded and chopped
1 tomato, diced
1/2 red onion, diced
4 fresh Key limes, juiced
2 tablespoons fresh cilantro, chopped
Salt and pepper to taste



In a large, deep sauté pan or fryer, preheat enough vegetable oil to cover onions. Heat oil to approximately 350 degrees. In a medium bowl place 1 cup flour and blackening spice. Toss sliced onion in flour mixture and lightly shake off any excess flour. Place dusted onion rings into hot oil, and fry for 4-5 minutes, stirring occasionally, until dark brown. Remove onions from the oil, and place on paper towels.

Allow onion rings to cool to room temperature, then using a kitchen knife or food processor, chop onion rings until they are about the size of the panko bread crumbs. Place them into a medium bowl with panko crumbs and mix well.

Dredge filets through remaining flour, then through the beaten eggs, and then press the filets into the onion/bread crumb mixture.

Preheat oven to 350 degrees. Place a large sauté pan on the stove and add enough oil to just coat the bottom of the pan. Make sure oil is hot! Place battered filets into the sauté pan and sauté over medium high heat for 2-3 minutes per side, or until onion crust is lightly browned. Remove filets from pan and place onto an oven-proof dish. Place dish into preheated oven and cook until filets are white throughout, approximately 4-5 minutes. Remove filets from oven.

Top with Key Lime Butter and Mango Salsa, and enjoy!

Key Lime Butter:

Melt butter over medium heat. Add dry white wine and key lime juice. Remove from heat and let rest at room temperature.

Mango Salsa:

Place chopped fruits, vegetables, and herbs into a medium sized bowl. Add jalapeno, lime juice, salt and pepper to taste.
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