My Little Recipe Book
Best Lemon Recipes
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Oh, Ms. Lemon, this sounds great. My husband adores fish, and I so rarely make it for him, but this goes on the “to do list for Bart”. Bart says “Thank you, Ms. Lemon.”
Adri, I hope you like it as much as I did. It is so easy.
Thanks for stopping by.
Madonna
My pleasure, Madonna. Bart says he wants this soon.
How beautiful. Mahi mahi is one of our favorites. I’m with you, I leave the crust on the bread when making homemade bread crumbs. I think it gives the crumbs more body as well as flavor.
Sam
Sam, you are such a good cook, I take your approval as a great compliment. Thanks for stopping by.
Can you believe you finally arrived on my blolglovin reader list today? After what? 2 years?:)
THis is how I like my fish:)
Life is good! I am so happy. I have come to believe there are computer glitches that no one wants to own. Safari and google and gmail have a glitch in the new El Capitan they have finally acknowledged. Anyway I am glad we are finally connecting Monique.
I was surprised what a few breadcrumbs did to a dish. 🙂
Honestly–I don’t know why I don’t make fish more often either. It’s healthful and quick cooking, and these days, you can get good, fresh fish pretty much anywhere.
You are so right Wini.
I agree about lunch and dinner costs at restaurants. We had shrimp and grits for $15.00 at lunch in Charleston. At dinnertime it was $30.00. Your mahi mahi looks delicious. I use the crusts in my crumbs too.
$15 for shrimp and grits, count me in.:)
I love fish and this looks so yummy….Christine
We love pinenuts over here, so I can’t wait to make this soon!
Pine nuts just have so much flavor. I hope you like the recipe Morgan.
We have a pair of old cast iron skillets that belonged to Mrs KR’s grandmother. They must be 100 years old! They’re wonderful. Although we like going to restaurants at night, we’re starting to find the servings are way too big — much more reasonable at lunch. And of course a better value. 🙂 Anyway, terrific recipe — my kind of food. Thanks.
I love eating out, but I have a difficult time of it since I am so food sensitive (although I am getting much better). I like to have a few recipes that are easy that a restaurant would make. Thanks for stopping by John.
This sounds so tasty, Madonna! I eat fish on Fridays during lent, and this would be perfect. Last Friday I made blackened tilapia in my cast iron skillet and it was so good.
I have not tried to blacken any food other than by accident. 🙂 I know that Paul Prudhomme popularized the whole blackened experience. I may get brave and give it a try because I do love fish. Thanks for stopping by Kitty.
Mahi Mahi is the most popular fish here in our area of Florida at both the markets and restaurants. Your recipe is as good as any I would get at our local restaurants, actually probably better. I’m like you, I have a big bag of breadcrumbs in my freezer as well.
I so wish I had discovered homemade breadcrumbs years ago.
I love Mahi Mahi but never make it at home. I am going to have to give this a try!
Carlee, I think you will like it. Let me know if you try it and if you liked it. Thanks for stopping by.