Lampuga Panata
Lampuga Panata
Almond-crushed Mahi-Mahi
Linosa, situated between Tunisia and Malta, is an island with a population of 400 that sustains itself with traditional agriculture and small-scale fishing. While big fleets hunt prized fish like tuna and swordfish, linosani eat smaller local fish like lampuga, also known as mahi-mahi. Here in the warm African waters, the fish only get half as big as ocean-dwelling members of its species. Fillets of firm lampuga are breaded with an almond-enriched crust, which complements the sweetness of the meat.
A wedge of lemon brings a touch of acid, which can also come in the form of a side salad like insalata di foglie di capperi (see page 164) or insalata pantesca (see page 163).
Ingredients (9)
Ingredients (9)
Instructions
Preheat the oven to 400°F. Grease a large casserole dish with olive oil.
In a shallow bowl, mix together the bread crumbs, almond meal, parsley, and a heavy pinch of salt.
Pour the flour into a separate shallow bowl or plate, then the eggs into a third. Season the flour and eggs with salt.
Season the fish on both sides with salt, then dredge each fillet in the flour, shaking off any excess. Dip in the egg, allowing the excess to drip off, and finally dredge in the bread crumb mixture to coat both sides.
Place the breaded fish in the prepared casserole dish, with space between them. Drizzle over some olive oil.
Bake until the fish is opaque and firm to the touch, about 15 minutes.
Serve garnished with parsley, with the lemon wedges (1) on the side.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
