INGREDIENTS
2 lbs. mahi, skinless
6 oz. butter
Salt and pepper, to taste
1 egg, beaten slightly
1/4 cup heavy cream
3 TBSP. sesame seeds
2 TBSP. flour
Light Supreme Sauce
DIRECTIONS
Prepare two dipping trays, 1 for the beaten egg and cream, the other with flour and sesame seeds combined and mixed well.
Portion fillets into 5 oz. servings.
Season with salt and pepper and dust lightly with flour.
Dip into egg and cream mixture, then into flour and sesame mixture.
Heat saute pan with butter; cook fillets until golden brown on both sides.
Remove from pan; keep warm.
Light Supreme Sauce:
Melt 2 TBSP. butter in saucepan.
Stir in 1 TBSP. flour to make a smooth roux.
Slowly add 1 cup of chicken broth; blend smoothly.
Simmer 10 minutes and add heavy cream, salt and pepper.
Serve 3 TBSP. of sauce on each plate and top with fish.
Serves 4.
