Ok, what I really wanted the other night was a super, deep fried fish sarnie with tonnes of mayo or that really cheap tartar sauce.
Each sandwich would have around 1500 calories and I would have enjoyed every morsel.
However, we’ve been making a concerted to eat a bit lighter lately (likely because I’ve been on a real baking binge and we’ve needed extra room for dessert) so I had to come up with a better plan.
I had mahi mahi filets in the the freezer and I decided to give them a big boost with a flavour bath. Just 30 minutes in soy sauce, juice and a few other goodies was perfect.
The best part though was the coating; pepitos, mustard seeds, chilis, sesame seeds and a bit of salt.
All I did was press the filets into the coating and laid them on a silicone lined cookie sheet.
While they were baking in a hot oven I got chunks of baguette ready with a conservative smear of mayo, a handful of cheerful greens and paper thin slices of beets.
I always like a big wedge of lemon on the side.
Enjoy with a fabulous cocktail. I made up a batch of Watermelon Wow’s and had a good old sit down.
- 4 filets mahi mahi
- ¾ cup orange juice
- 1 T sesame oil
- 2 T soy sauce
- 1 T honey
- ⅓ cup each sesame seeds and pepitos
- ½ tsp salt
- pinch crushed chili
- ½ tsp brown mustard seeds
- ½ tsp grated ginger
- 4 chunks of baguette (to act as buns)
- smear of mayo for each
- handful of greens for each
- 4 very thin slices of beets for each
- Combine marinade ingredients and let fish sit at room temp for 30 minutes. Take out of marinade, press into crust ingredients and place on parchment or silicone lined cookie sheet. Bake at 400 degrees for 12-15 minutes.
- Prepare buns with the above ingredients and top each with fish.