• Tommy Centola

Mahi-Mahi with an Andouille Crust from Ralph Brennan’s Seafood Cookbook

Updated: Jan 4

As most of you know or could have guessed, I am a big New Orleans Saints fan. I have spent many of afternoons watching the Saints games in the stands of Tulane Stadium ( showing my age) and the Superdome. Tonight the 3-0 Saints are playing the 3-0 Miami Dolphins. So this is a recipe that would fit perfectly on a Saints fan’s dinner table. Why you ask? Mahi-Mahi is also known as Dolphin Fish. The Andouille crust give it a great New Orleans flavor.

1/2 cup whole Milk

1 large Egg

2 cups Panko Breadcrumbs

4 1/2 ounces Andouille Sausage, casing removed and sausage minced in a food processor

1 1/2 teaspoon Creole Seasoning

6 Mahi- Mahi Fillets (8 ounces each), about 1 inch thick at the thickest part

1 1/2 teaspoon Kosher Salt

1/4 teaspoon freshly ground Black Pepper

1 cup Clarified Butter, divided

In a large mixing bowl, whick together the milk and egg for the egg wash. In a separate bowl, combine the panko crumbs, andouille, and Creole seasoning, mixing well.

Evenly season the fillets on both sides with kosher salt and pepper. One at a time, dip the fillets into the egg wash, shaking off the excess, then coat them with the panko mixture.

Heat 1/2 cup clarified butter in each of 2 heavy 10 inch skillets over medium-high heat until hot, about 3 minutes. Reduce the heat under each skillet to medium, and add 3 fillets to each skillet.

Cook the fillets until golden brown on both sides and just cooked through, about 8 to 12 minutes total. The cooking time will vary according to the thickness of the fillets. To test for doneness, transfer one piece of fish to a plate and insert the tip of a thin-bladed knife into the thickest part of the fillet for approximately 10 seconds. Remove the knife and lay the tip of the blade flat against the inside of your wrist. It the tip feels hot against your skin, the fish is done.

Top with your favorite sauce and serve immediately.

Enjoy and Go Saints!!!

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