Directions: |
Directions:Preheat oven to 400º F. Foil line and lightly grease a baking sheet. Wash your produce. Roughly chop the parsley. Mince garlic. Snap off root ends of asparagus. Quarter the potatoes.
Place asparagus on baking sheet and toss to coat with 1 T. olive oil and minced garlic. Season generously with salt and pepper then toss again. Roast 12-15 minutes mixing half way through.
Place potatoes in medium pot of salted water and bring to a boil. Lower heat to a simmer and cook uncovered 10-12 minutes or until tender when pierced with a fork. Drain thoroughly and return to the pot. Add 1 T butter and the chives gently tossing until coated evenly. Cover and keep warm.
Beat together egg, 1 tsp olive oil, ground ginger, ground fennel and a little salt and pepper. Spread the panko out on large dish. Dust the fish with flour on all sides, then dredge in egg mixture, then transfer to panko, coating fish on all sides.
Heat 1 T. olive oil in a large pan over medium heat and saute fish 3-5 minutes per side or until flesh flakes easily when probed with a fork. You may need to add more oil if the bread crumbs are darkening instead of turning a golden brown color.
In a small bowl, combine the capers, including the juice, chopped parsley and the juice of one lemon. When fish has finished cooking, transfer to plates. Add remaining 1 T. butter to the pan. When butter has melted pour in lemon caper sauce and simmer 15 seconds.
Place fish on top of roasted asparagus and drizzle with desired amount of lemon caper butter. Serve the potatoes alongside and season with salt and pepper to taste. |
This recipe for Pan Roasted Mahi-Mahi with lemon caper butter, chive potatoes and asparagus. is from