Cajun corn-crusted Mahi Mahi

Only 7 more days until I’m in my house. Reason #40648 I can’t wait–lawn mowing company mowing the lawn for 2 hours this morning starting at 7am. I mean, seriously? Can’t you wait until 8am? Some of us get to sleep in just ONCE and it was today. ugh. Oh ya, and the power randomly went out last night around 2am which woke everybody up because all our white noise turned off. Took me laying on the floor in Eliza’s room to get her to go back to sleep. Then I’m wide awake and take forever falling back asleep; hence the sleeping in part.

Oh, well. We can laugh about it later? Tonight is another big BYU game and my sis and bro in law are coming for dinner. I hope they don’t get tired of me trying my new recipes on them….like this one:

Cajun corn-crusted Mahi Mahi–via Food Network

4 fillets
2 cups buttermilk
1 tsp salt
1 cup cornmeal
1/2 cup flour
2 Tbs Cajun seasoning
2 ripe tomatoes
2-3 cups mixed salad greens optional

3/4 cup mayonnaise
3 Tbs celery
2 Tbs mustard
1 Tbs fresh parsley or 1/2 tsp dried
1 green onion, thinly sliced
1/2 tsp paprika
1/2 tsp salt
1/4 tsp lemon juice

1) Soak fish in buttermilk with 1 tsp salt; cover and refrigerate for 1 hour. Whisk cornmeal, flour, and Cajun seasoning together in a shallow bowl.
2) Heat skillet over medium heat with about 1/2″ oil. Remove fish from buttermilk, shaking so excess buttermilk drains from fish. Dredge the fillets in the cornmeal mixture. Lay the fish in the pans and cook until golden brown, about 5 mins. Flip and cook until the fish feels firm to the touch.
3) Serve fish on top of tomatoes and salad greens with a spoonful of remoulade on top.

optional cajun seasoning recipe if you don’t have any on hand:
1 Tbs dried oregano
1 Tbs dried thyme
1 Tbs paprika
1 Tbs salt
2 tsp garlic pwd
1 tsp onion pwd
1 tsp cayenne pepper
1 tsp dry mustard
1/2 tsp black pepper


6 thoughts on “Cajun corn-crusted Mahi Mahi

  1. Hi Carissa,
    This is a lovely presentation for your Mahi Mahi, these are great flavors. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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