Sailing Magazine featured our US Regional Manager and instructor Randon Finkelstein in their SEAsonings artcle, June 2022. Click on the link below to read about Randon’s love for sailing, teaching others, and getting creative in the galley with his Magic Mahi recipe. Randon galley article
4 filets of Mahi Mahi (or white fish of preference)
1 tablespoon of Butter
1 tablespoon of Olive oil
1 cup of crushed pretzels
3 tablespoons of shredded parmesan cheese
2 tablespoons of Italian Seasoning
1 teaspoon of crushed pepper
2 cloves of minced garlic
Pat Mahi Mahi dry with paper towel and leave on cutting board.
Prepare the crust by crushing up the pretzels in a bowl. Add the remaining crust ingredients to the bowl and stir to combine—taste to preference. Crack and whisk two eggs in a separate bowl. For this next step, an added tip would be to keep one hand as the “dry” hand and the other as the “wet” hand for less of a mess. Take Mahi filets, each one at a time and dip them into the whisked egg; place the filet in the bowl with the crust. With the other hand, gently shovel the crumbs over the filet until it’s completely covered. Gently remove the filet and place it on a cutting board. Repeat with all four filets.
Heat a pan with butter and olive oil at medium heat until bubbling. Gently place the filets on the pan once it reaches temperature for butter it should bubble. Cook for 4 minutes on each side or when crispy brown, only flipping once with a big spatula to ensure the crust doesn’t fall off. After the flip, squeeze one lemon into the pan and roll the sauce around the fish. Remove from pan and garnish with lemon.