North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

July 27, 2011 | Joyce Taylor

another fresh seafood idea

Trim all dark meat from fish. Rinse fish thoroughly and gently pat dry with paper towels.

Mix flour, salt and pepper in large shallow dish. Pour milk into another. Dip fillets in milk, drain, then dip in flour mixture.

In large skillet, heat oil. Add 3 tablespoons butter and heat. Sauté fillets until golden on one side, about 6 to 8 minutes, longer if pieces are thicker. Turn and repeat on other side. Drain on paper towels. Serves 6 to 8.

Lemon-Butter Sauce

Melt margarine in small pan.  Add pepper and lemon juice and heat. Pour over fillets.


Note from Brian Efland, North Carolina Sea Grant marine conservation and enterprise development specialist: Mahi-mahi fishing has been excellent over the last few weeks along the North Carolina coast. Most of the fish have been caught 15 to 40 miles offshore near sargassum weed lines and floating debris. Mahi-mahi put up an excellent fight on light tackle and provide equally excellent table fare.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

Comments are closed.