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Sunday, May 31, 2015

Low-Point Mayo and Panko Mahi

Yum


I love a good seasoned Panko crust on my fish but have had trouble keeping the crust on the fish when pan frying. Until now. Adding a small layer of creamy mayonnaise to the fish before adding the Panko helps the Panko to stay on the fish, thus giving you a delightfully-seasoned crunch with every mouth-watering bite!

Low-Point Mayo and Panko Mahi 

Ingredients:

- 2 Tbs Land O Lakes Lite Butter with Canola Oil 
- 2, 4 oz. Mahi Mahi fish filets
- 2 Tbs lite mayonnaise
- 2 Tbs Panko (Japanese bread crumbs)
- dash salt and pepper

Heat a large skillet over medium-high heat. Add butter to skillet. As the butter is melting, spread 1/2 Tbs lite mayo on each side of both fish. Sprinkle fish with salt and pepper and then add 1/2 Tbs Panko on each side of both fish, gently pressing the Panko down into the mayo, so it sticks to the fish. Pan fry fish for 2 to 3 minutes on each side, or until your desired degree of doneness. Remove and enjoy with your favorite sides. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 2
Serving size - 1
Points per serving - 4.5
Points plus per serving - 5

"Always act like the person Mr. Roger's knew you could be." 
- Anonymous