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Easy Asiago-Crusted Mahi Mahi

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“The moist flaky fish contrasts well with the panko crust to make for an amazing tasting and easy to make dinner any night of the week.”
READY IN:
14mins
SERVES:
2-4
YIELD:
2-4 Mahi Mahi
UNITS:
US

Ingredients Nutrition

  • 2 -4 mahi mahi (4oz portions)
  • 1 egg white
  • 12 cup panko Japanese-style bread crumbs
  • 14 cup asiago cheese, grated
  • 1 -2 tablespoon herbs de provence seasoning
  • 14 teaspoon mccormick's brand garlic pepper seasoning
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 -4 wedges limes
  • 2 teaspoons fresh lemon thyme (leaves only)

Directions

  1. First, rinse raw Mahi portion carefully with cool running water. Then place to dry on paper towel, turning to dry each side. Keep refrigerated until ready to use.
  2. Prepare Panko Mixture on plate: include Panko, Asiago cheese, herbs de provence, garlic pepper seasoning, salt and pepper. Mix so spices and herbs are well incorporated.
  3. Whisk egg white to even consistency.
  4. Heat olive oil in large skillet under medium heat.
  5. Dip each Mahi Mahi portion fully in egg wash, then dredge portion in panko mixture. Press the mixture gently to stick well to portion. Continue with all portions.
  6. Next, add Mahi Mahi to pre-heated skillet and cook 3-4 minutes on each side until the the coating turns a golden brown.
  7. Finally remove from heat and plate up. Spritz one wedge of lime over each portion and sprinkle lemon thyme leaves over the top.
  8. Serve right away.

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