|Yeah, I really need to start using some smaller plates. The fish and spinach look like they're having an armed standoff.|
Panko Crusted Fish with Quick Caper and Lemon Sauce
2 meaty fish filets (mahi mahi, rockfish, etc.)
1 shallot, sliced
2 garlic cloves, minced
2 Tbsp capers, rinsed
Juice of 1 lemon
Splash of white wine (~ 1 or 2 Tbsp)
Garlic powder or shallot salt
Salt and pepper (omit salt if using shallot salt)
~1/8 cup flour
1/2 cup panko or enough to coat two fish filets
2 Tbsp olive oil
1/2 Tbsp butter
1) Put some flour on a plate and season it to taste with salt, pepper, garlic powder/shallot salt. Then crack the egg into a dish that will hold a fish filet without spilling the egg and beat the egg. Put some panko on a third dish.
2) Heat some olive oil in a large skillet while you juice the lemon and chop the shallots and garlic.
3) Take a fish filet and coat it with the flour. Shake off any excess and then coat it with egg. Then coat it in panko. Make sure to press down a little bit to get the maximum amount of panko stuck to the fish.
4) Place the filet in the skillet and repeat with the other one.
5) Cook the fish until the panko is browned and crispy and the fish reaches your desired temperature using a meat thermometer. (For mahi mahi, 145 degrees F). I think my fish cooked for 4 minutes on one side and 3 on the other.
6) Place the cooked fish on a plate and cover with aluminum foil.
7) Add shallots and garlic and cook until the shallots are soft.
8) Deglaze the skillet with the wine and scrape up any brown bits and stray panko. Then add lemon juice and capers. Bring to a simmer and then remove the skillet from the heat and stir in the butter to thicken the sauce a little.
9) Pour the sauce over the fish and serve with a vegetable side dish and a small salad.