Weekly Ad Recipe – Crusted Top Mahi Mahi

Weekly Ad Recipe Crusted Top Mahi Mahi cobornsblog.com

Mahi Mahi is found in most of the world’s warm waters. It is caught in the Caribbean, off the shores of Florida, near Hawaii and southern California. It is mild and slightly sweet, firm with large flakes. It is one of my favorite fish. If this is your first time preparing Mahi Mahi this is the recipe to start with. It is very easy to prepare and the fresh flavor of lemon goes so well with this type of fish.  Enjoy….I did!

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Weekly Ad Recipe - Crusted Top Mahi Mahi
Serves: 4
 
Ingredients
  • ¼ Cup Italian-Style Bread Crumbs
  • ¼ Cup Parsley, chopped fresh
  • 2 tsp. Zest of Lemon
  • 1 T. Butter or Margarine, melted
  • 1 Lb. Mahi Mahi Fillet
  • ¼ tsp. Seasoned Salt
  • 1 T. Lemon Juice
Instructions
  1. Heat oven to 425 degrees.
  2. Line rectangular pan, with aluminum foil; spray foil with cooking spray.
  3. Mix bread crumbs, parsley, lemon peel and butter.
  4. Cut fish into 4 serving pieces.
  5. Place fish in pan.
  6. Sprinkle with seasoned salt.
  7. Drizzle with lemon juice.
  8. Spoon crumb mixture over each piece; press lightly.
  9. Bake uncovered 15 to 20 minutes until internal temperature reaches at least 145 degrees.
Notes
Suggested Wine Pairing Casa Lapostolle Sauvignon Blanc

 

 

Weekly Ad Recipe – Roasted Red Potatoes

Weekly Ad Recipe - Roasted Red Potatoes www.cobornsblog.com

Weekly Ad Recipe - Roasted Red Potatoes
Serves: 4
 
Ingredients
  • 12 Small Red Potatoes
  • 2 T. Olive Oil
  • 2 Medium Green Onions, sliced
  • 2 tsp. Dried Rosemary Leaves, crushed OR
  • 2 T. Fresh Rosemary, chopped
Instructions
  1. Heat oven to 350 degrees.
  2. In ungreased 13 x 9 inch glass pan, place potatoes.
  3. Drizzle oil over potatoes, turn potatoes so all sides are coated.
  4. Sprinkle onions and rosemary over potatoes; stir.
  5. Roast uncovered about 1 hour and 15 minutes, stirring occasionally, until potatoes are tender.

Here is a great recipe to serve with a roast, steak or even chicken. It has lots of flavor and the potatoes are moist and very tender. The best part of this recipe is the fact that it is so easy to make. Enjoy…I did!

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser