Panko Crusted Mahi with Mango-Avocado Salsa

IMG_3532.JPG

Mango salsa over a panko crusted fillet of mahi-mahi is one of my favorites and definitely very healthy with incredibly fresh flavors. Living in south Florida paired with having awesome guy friends who know how to fish is a nice bonus :) So thank you!

This fish and salsa goes great over rice or even a fresh salad. See how thick your fillets are, it may vary cooking time. 15 minutes at 425 is usually good. Keep an eye on them. If they are on the thinner side between 10-15 is better and for the thicker ones 15-20 will do.

Ingredients

  • 2-4 mahi fillets

  • Plain Panko bread crumbs

  • Olive oil

  • Seasoning: salt, ground black pepper, garlic powder, cayenne pepper, paprika

  • Salsa: 1 mango, 1 avocado, cilantro, 1/2 red onion, fresh lime juice, salt and pepper

Instructions

  1. Peel skin from avocado and mango. Cut into small cubes and place in mixing bowl.

  2. Add chopped red onion and about a handful of chopped fresh cilantro.

  3. Squeeze 1-2 limes in the same bowl and season with salt and pepper to taste. Mix until juices and everything is combined, cover and place in fridge until ready to use.

  4. Preheat oven to 425

  5. Rinse fillets, pat dry and add side by side into a baking dish.

  6. Sprinkle panko bread crumbs on top, enough to cover the top of them.

  7. Generously sprinkle all the seasonings (salt, ground black pepper, garlic powder, cayenne pepper, paprika).

  8. Drizzle olive oil on top.

  9. Bake for 15 minutes, meat should be white inside and easy to cut (meat should almost fall apart when you cut into it and it's done) serve with the mango-avocado salsa on top.

    We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade.

SeafoodDanielle SimoneComment