With Spring around the corner, I wanted whip up a lighter dish that was flavorful, satisfying and filling. Inspired by the zesty taste of Frisch’s Original Tartar Sauce, I decided to enhance an old family favorite: pan seared Mahi Mahi.
We were going to see a concert with some friends and invited them over to our home before the show which was the perfect opportunity to debut the dish. This recipe is cost effective with low prep/cook time, and it fed four adults. Serve with a side of roasted rosemary potatoes and Caesar salad to complete the meal.
Pan Seared Mahi Mahi with Frisch’s Original Tartar Sauce
- 2 packs of Mahi Mahi
- 2 cups Panko Bread Crumbs
- 3 tbsp Parsley
- 2/3 cup Sprinkle Parmesan Cheese
- 2 Eggs
- Olive Oil
- 3/4 cup Frisch’s Original Tartar Sauce
- 1/4 cup Capers
- Thaw Mahi Mahi for 15-20 mins in chilly water if frozen. Mix bread crumbs, parsley, and parmesan cheese in medium size bowl. Set aside. Mix Frisch’s Original Tartar Sauce and capers. Put back in refrigerator.
- Break and whisk eggs in medium size bowl. Individually coat thawed fish in the eggs and toss in bread crumb mixture. Set on tin foil until ready to cook.
- In large pan, heat olive oil (use enough to cover entire surface of pan) on medium high. When hot, place fish in pan and cook for 3 mins. Flip and repeat on the other side.
- Place fish on plate and top with Frisch’s Original Tartar Sauce and capers mixture. Make sure to put it on when the Mahi Mahi is fresh off of the stove; the way the sauce melts is amazing! Top with a dash more parsley and serve with side of roasted rosemary potatoes and salad to complete the meal.
(Thanks to my intern Kelly Maglocci for putting this post together!)