Recipe: Fish Fillets with Capers and Meyers Lemons

Fish Fillets With Capers and Meyer Lemons
Source: Orlando Sentinel Newspaper January 30, 2003
Yield: 4 servings

4 mahi mahi fillets or albacore fillets (4- to 6-ounce) each 1 inch thick
Salt and pepper to taste
All-purpose flour for dredging
2 eggs and 1/4 cup milk -- beaten together
2 cups Panko bread crumbs (see note)
1 Meyer lemon (see note)
4 tablespoons butter
1 tablespoon capers -- drained
2 tablespoons chopped Italian parsley
3 tablespoons vegetable or canola oil -- plus additional oil if needed
Cooked spinach (optional)

1. Season fish with salt, pepper. Dust each fillet with flour, then dip in egg-milk mixture, then in Panko. Set on plate; refrigerate.

2. Remove skin from lemons. Cut into sections, by cutting between membranes (when you're finished removing sections, you'll have membranes attached at core that when squeezed, produces a generous amount of juice). Over small span, squeeze membrane pulp to extract juice; discard membrane pulp. Add butter to pan. Place pan over medium-low heat; stirring. When butter has melted, add lemon sections, capers, parsley. Set aside and keep warm.

3. Heat oil in deep skillet over medium-high heat. Add fillets in single layer. Cook until browned, 3 minutes. Turn; cook until browned on other side, adding oil if needed. Test in middle of thickest part of 1 fillet (cut into fish and see if it's opaque). If fish isn't cooked through, place in 350 F oven 6 minutes.

Recipe notes: Panko is a brand of Japanese dry bread crumbs sold at Asian markets and some supermarkets. If you can't find it, use another type of dried bread crumbs.

Use 2 lemons if you like an assertive lemon taste.

This dish is delicious served on bed of cooked spinach.