MAHIMAHI WITH ONION, CAPERS, AND LEMON
Steps:
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.
- Preheat broiler.
- Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.
- Serve fish topped with onion mixture and sprinkled with parsley.
PORK CUTLETS WITH LEMON AND CAPERS
Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.
Provided by David Tanis
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
- Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
- Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
- Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
- Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED MAHI-MAHI WITH LEMON BUTTER CAPER SAUCE AND ORZO SALAD
Steps:
- Set up a pot of boiling water and season generously with kosher salt. It should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the broccoli rabe into the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli rabe but reserve the boiling water, and immediately plunge into the ice bath and allow to cool for a few minutes. Take the broccoli rabe out of the ice bath and squeeze out any excess water, then chop into bite-size pieces.
- Add the orzo into the boiling water and cook for 2 minutes less than the package directions. Drain the pasta but reserve the pot and place it back onto the heat. Add a little olive oil into the pan and heat over medium-high heat. Add the onions, red pepper flakes and kosher salt to taste and cook, stirring occasionally, until translucent, 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Add the cannellini beans and tomatoes and stir to combine. Cook for 2 to 3 minutes, then add 1/2 cup of the chicken stock. Cook until the chicken stock has reduced two-thirds of the way, 5 to 6 minutes. Reduce the heat to medium low and add the orzo and another 1/2 cup of the chicken stock. Cook until most of the chicken stock has reduced, 5 to 6 minutes. Add the broccoli rabe and toss to combine, then turn off the heat.
- Coat the bottom of a saute pan with olive oil and heat over medium-high heat. Lightly smash the whole garlic cloves and add them into the pan. Swirl the pan occasionally to perfume the olive oil with the garlic. Cook until the garlic is golden brown, then remove from the pan and discard. Add the lemon zest, lemon juice and capers. Cook until the lemon juice has reduced by half, 3 to 4 minutes. Reduce the heat to medium, add the butter, one pat at a time, and swirl the pan until each pat has melted before adding the next pat. Once all of the butter has been added, pour in the remaining 1/4 cup of chicken stock. Continue to reduce until the sauce has thickened, 3 to 4 minutes. If the sauce gets too thick, add a little more chicken stock. Be careful not to let the sauce get too hot or it will separate. Turn off the heat and add the chives.
- Preheat a grill pan over high heat. Brush the fish with olive oil and season with kosher salt on both sides. Place the fish onto the grill pan and cook without moving for 3 minutes. Turn the fish to create a crosshatch and cook for another 2 minutes. Flip the fish, then repeat the process until the fish reaches an internal temperature of 135 degrees F when a thermometer is inserted into the center.
- Plate the grilled mahi-mahi topped with the lemon, caper and butter sauce. Serve alongside the orzo salad.
BROILED MAHI-MAHI WITH CAPERS AND FRESH TOMATO SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven broiler to high.
- Place the mahi-mahi fillets in an ovenproof flat dish. Sprinkle with salt and pepper and the thyme and 2 tablespoons of the olive oil. Set aside and cover with plastic wrap. Let stand in a cool place for 15 minutes.
- Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat. Add the shallots and the capers. Cook until wilted. Add the tomatoes, salt, pepper and the garlic. Cook, stirring, for 3 minutes. Add the vinegar, cook briefly and blend well. Remove from the heat and keep warm.
- Place the mahi-mahi fillets under the broiler about 4 inches from the source of heat. Cook about 3 minutes. Carefully flip the fillets and cook for 3 minutes more or until the fish is cooked through. Do not overcook.
- Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them. Sprinkle with basil and serve immediately.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 3 grams, Sodium 1192 milligrams, Sugar 2 grams
More about "mahi cutlet with meyer lemons and capers recipes"
ROASTED MAHI MAHI WITH OLIVES, CAPERS AND LEMON
From blog.williams-sonoma.com
MAHI-MAHI WITH LEMON-CAPER SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 6
MEDITERRANEAN MAHI MAHI WITH LEMON BUTTER AND CAPERS - YMCA …
From ymcacf.org
ROASTED CAULIFLOWER CUTLETS WITH LEMON-CAPER SAUCE - JAZZY …
From jazzyvegetarian.com
PORK CUTLETS WITH MEYER LEMON & CAPERBERRY SAUCE - LA CREMA
From pinterest.com
ITALIAN MAHI MAHI - CILANTRO PARSLEY
From cilantroparsley.com
STEWED MAHI MAHI, CHERRY TOMATOES, CAPERS RECIPE - LEITE'S …
From leitesculinaria.com
SHOW OFF MEYER LEMONS WITH THIS FISH AND CAPERS RECIPE
From pe.com
BAKED MAHI MAHI WITH LEMON, CAPERS AND PARSLEY - CREATE WITH …
From createwithkendra.com
ROASTED MAHIMAHI WITH OLIVES, CAPERS AND LEMON | WILLIAMS …
From williams-sonoma.com
GRILLED MAHI MAHI WITH LEMON AND CAPERS RECIPE
From recipegraze.com
GRILLED MAHI MAHI WITH LEMON AND CAPER DRESSING RECIPE
From recipetips.com
PORK CUTLETS WITH LEMON CAPER SAUCE - LEMONSFORLULU.COM
From lemonsforlulu.com
GRILLED MAHI MAHI WITH LEMON CAPER SAUCE - CROSSE AND BLACKWELL
From crosseandblackwell.com
MAHI MAHI WITH LEMON, WINE AND CAPER SAUCE - GAME & FISH
From gameandfishmag.com
MAHI-MAHI WITH ONION LEMON AND CAPER RELISH - INSPIRATION KITCHEN
From inspirationkitchen.com
MAHI-MAHI WITH LEMON CAPER SAUCE - RECIPE PETITCHEF
From en.petitchef.com
VEAL CUTLETS WITH LEMON CAPER SAUCE - THRIFTY FOODS
From thriftyfoods.com
MEYER LEMON-DILL MAHI MAHI - MY SIMPLE CHRISTIANITY
From mysimplechristianity.org
FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | MAHI-MAHI …
From foodista.com
SHOW OFF MEYER LEMONS WITH THIS FISH AND CAPERS RECIPE
From dailynews.com
BAKED MAHI MAHI WITH EASY LEMON CAPER BUTTER SAUCE - KEYS TO …
From keystothecucina.com
MAHI MAHI WITH LEMON CAPER SAUCE - COOKEATSHARE
From cookeatshare.com
MAHI-MAHI ACCRAS WITH LEMON CAPER MAYONNAISE | METRO
From metro.ca
CRISPY CHICKEN CUTLETS WITH TOMATO, LEMON AND CAPERS - ERIC THEISS
From erictheiss.com
BAKED MAHI MAHI RECIPE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
21 MEMORABLE, MAGICAL MEYER LEMON RECIPES - COOKING CHEW
From cookingchew.com
MAHI MAHI WITH LEMON CAPER SAUCE | UMAMI. - BLOGGER
From umamitreats.blogspot.com
SHOW OFF MEYER LEMONS WITH THIS FISH AND CAPERS RECIPE
From dailybreeze.com
LEMON CAPER CHICKEN CUTLETS - THE TIPSY HOUSEWIFE
From thetipsyhousewife.org
30+ HANDPICKED MEYER LEMON RECIPES YOU NEED TO TRY
From thegoodheartedwoman.com
RECIPE: FISH FILLETS WITH CAPERS AND MEYERS LEMONS - RECIPELINK.COM
From recipelink.com
CRISPY CHICKEN CUTLET WITH LEMON CAPER SAUCE - REAL HEALTHY …
From realhealthyrecipes.com
MEYER LEMON CHICKEN PICCATA - MOUNTAIN VIEW FRUIT
From mvfruit.com
SHOW OFF MEYER LEMONS WITH THIS FISH AND CAPERS RECIPE
From ocregister.com
MEYER CUTLET RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
MAHI CUTLET WITH MEYER LEMONS AND CAPERS – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love