This is an awesome fish dish straight from the Keyes and my gourmet cook brother, Kevin. He uses freshly caught Mahi Mahi and Grouper or any other similar fish (lucky to have that availability and the love of fishing!!) and I used COD from Costco. I have to say, mine was very very very good for a frozen fillet so don’t be afraid to use something frozen as opposed to only fresh.
Make lime butter and place in frig:
5 Tbls. butter (can use vegan butter for this)
3 TBL. key lime juice (I used regular fresh lime juice and I have seen Kevin do the same)
Zest of 2 key limes or one regular lime
Salt and pepper your choice of meat (know that this could be made with chicken as well if you are not a seafood lover)
Dice roma tomatoes and green onions and set aside. ( the smaller the piece the better for even distribution and flavor in every bite)
Use 3 bowls:
flour…3 TBL (I used Gluten free flour…Kevin used regular and both worked perfectly)
1 beaten egg (3 options here: regular egg…a new product called JUST EGG found with eggs in your grocery…or, my new favorite: 1 TBL of chia seeds mixed with 4 TBL of water (this gets thicker as it sets.. can add a little more water so you can coat your meat of choice)
panko 1 cup (I used crushed rice crispies so it would be Gluten free and LOVED it!!)
Dredge your meat through flour, then egg mixture then panko/rice crispies….. place in a fyring pan with a little coconut oil (2 TBL.) and fry 1-2 minutes each side. If the meat is thicker, fry a little longer. ( Not trying to cook)
In pre-heated oven (350) .. place meat on oven safe dish. (Both Kevin and I used a cast iron skillet to brown the meat to start with so just used that same skillet for the oven as well)
Place a dollop of key lime butter on each piece of meat/fish and divvy up the tomatoes and onions and place on top of butter. Cook for 30 minutes…longer if meat is thicker… Remove and sprinkle parm cheese and return to oven for 5-10 more minutes till nice and bubbly and brown.
Don’t forget to spoon the extra juices onto the meat/fish before serving.
