Dolphin Parmesan

Name: Dolphin Parmesan
Yield: 4
Cuisine: Fusion
Ingredients: dolphin fillets; flour; tomato sauce; eggs; bread crumbs; olive oil; mozzarella cheese; parmesan, parmigiano-reggiano cheese, grated

Submitted by keefer

Breaded mahi-mahi fillets pan-seared in olive oil, topped with tomato sauce, mozzarella, and Parmesan, then baked until bubbly. A seafood twist on classic chicken Parmesan ready in 45 minutes.

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Take everything you love about chicken Parm and swap in mahi-mahi (also known as dolphinfish), and you’ve got a lighter, fresher spin on the Italian-American classic.

Fillets get dredged in seasoned flour, dipped in egg, coated in Italian bread crumbs, and pan-seared until golden.

Then they’re topped with tomato sauce, mozzarella, and Parmesan and baked just until the cheese melts and the fish stays moist and flaky.

Forty-five minutes from counter to table.

Pro Tips

Pat the fillets very dry before dredging so the flour sticks and the breading stays crisp
Don’t overbake the fish; mahi-mahi dries out fast, so pull it as soon as the cheese is melted and bubbly
Use Italian-seasoned bread crumbs for built-in flavor without extra herbs
Serve with spaghetti and extra tomato sauce on the side for the full Parmesan experience

Ingredients

OUNCES DOLPHIN FILLET *

ALL-PURPOSE FLOUR
seasoned with salt and pepper, to taste *

OUNCES TOMATO SAUCE *

EGGS
beaten with a little milk, to taste *

BREAD CRUMBS
italian style, to taste *

OLIVE OIL
to taste *

MOZZARELLA CHEESE
to taste *

OUNCES PARMESAN CHEESE *

Directions

Rinse fillets; pat dry.

Dredge in flour, dip in beaten egq, then in bread crumbs to bread the fillets.

Place in pan with a little olive oil and pan sear until lightly browned.

Place fish a casserole dish or on a baking dish and top with tomato sauce and mozzarella and Parmesan.

Bake at 350? until cheese is melted and dolphin is moist.

* not incl. in nutrient facts

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