indieBRAG’S Foodie Lit Blogger share a recipe for Yom Kippor

Foodie Lit

Definition: a genre  of novels and memoirs filled with stories and recipes

Baked and Breaded Mahi Mahi

Serves 4

This fish just melts in your mouth, with a creaminess topped by the crunchy bread crumbs. What a tasty combo!  For those who avoid fish because of a fishy taste, you will love this one.

Light and easy and healthy, this meal is fresh and delicious. Simple to prepare for a weeknight meal and classy enough for company. A moist and flavorful taste, this recipe works wonderfully for dinner for 2 or 20. This is a perfect recipe for Erev Yom Kippor, before the day long fast, or for breaking the fast. Serve with a salad, pilaf or roasted vegetables. This fish is so good you can serve it any time, all year long!

1 1/2 pounds Mahi Mahi or other mild white fish fillets such as cod

1 lemon, juiced

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup mayonnaise

1/4 cup shallot, chopped

1/2 cup breadcrumbs

  1. Preheat oven to 425.
  2. Rinse fish and cut large fillets into smaller pieces, if desired. Squeeze lemon over fish. Sprinkle with garlic powder, salt and pepper.
  3. Mix mayonnaise and chopped shallot together. Spread over fish fillets. Sprinkle with breadcrumbs.
  4. Bake for 25 minutes at 425.

Expand the Table

Gluten Free: Try finely chopped nuts, such as almonds or pistachios in place of breadcrumbs or use a gluten free breadcrumb.

 

2 responses to “indieBRAG’S Foodie Lit Blogger share a recipe for Yom Kippor”

  1. DSTZach says:

    I”ll try yours soon. Here”s one I”ve made many times. Chicken Dijon Pronto for 2 people Ingredients ¼ cup dry, herb-seasoned breadcrumbs or Panko, adding thyme ¼ cup lightly packed grated parmesan cheese 1/12 c. melted butter 1 garlic cloves minced, and grated lemon zest ⅙ c. Dijon mustard ¾ Tbsp. white wine 2 boned, skinned chicken breast halves Preparation Steps 1. Combine crumbs, cheese, garlic and butter on large piece of foil or dish. In another dish combine wine and mustard. Coat the chicken in mustard mixture, then dip the rounded side of each breast in the crumb mixture. Set crumb side up slightly apart in a 9 x 13 pan. Bake in 450 degree oven about 20 minutes, or until top is golden and chicken done through. 2. 1/4 recipe: (1/4) cup dry, herb-seasoned breadcrumbs or Panko, adding thyme (1/4)cup lightly packed grated parmesan cheese (2T) c. melted butter (2) garlic cloves minced, and grated lemon zest (3T) c. Dijon mustard (2 tsp) Tbsp. white wine (2) boned, skinned chicken breast halves

  2. Susan Weintrob says:

    This looks wonderful. I bet the Dijon gives it a nice zip!

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