Best Pan Fried Mahi Mahi With Mushrooms And Wild Rice Recipes

Fried Mahi Mahi | The Best Way To Cook Mahi Mahi image

Provided by Brendan Cunningham

Categories Dinner

Time 15m

Number Of Ingredients 13

1 cup Bread Crumbs
1 tbsp. Mexican Seasoning
Salt and Pepper
1-2 Eggs
1 cup Flour
2 Mahi Mahi fillets, cut in long stripes
Lemon Wedges to serve
Vegetable oil, to fry
Dipping sauce:
¼ cup Mayonnaise
1 tbsp. Sriracha Sauce
2 tsp. Lemon Juice
2 tsp. Soy Sauce

Steps:

Cut the mahi mahi filets into strips and pad them dry with a paper towel.
Mix the breadcrumbs, Mexican seasoning, salt, and pepper in a bowl.
Crack the egg in a second bowl and whisk it to combine the yolk with the white.
Put the flour in a third bowl.
Cover the fillets with flour, then soak them in the egg mixture, and cover both sides with the breadcrumbs.
Heat the oil to 350°F (180ºC), then fry one or two at a time for 3-4 minutes on each side until they're golden brown.
Transfer to a plate lined with paper towels or a wire rack to drain excess oil.
Mix all the sauce ingredients in a bowl until combined and serve for dipping with the fried mahi mahi. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 306 calories, Fat 3.6, Carbohydrate 44, Fiber 3.4, Protein 25

Wild Rice with Mushrooms image

Provided by Kardea Brown

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 medium onion, diced
2 1/2 cups wild rice
5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.