Mahi Mahi Al Forno with Soy and Scallions

My parents went to Florida and came back fish lovers. "Not too fishy," they say when they order. "Is it mild?" they always question.

Well, they've come a long way, and tonight we made fish. In our very own kitchen. And it was good! And healthy. And you should make it too.

Mahi Mahi (also known as dolphin fish) isn't really a "fishy" fish and it's classified as mild mercury which means you can eat it four to six times a month. Works for me.

You'll see we use Panko bread crumbs in this recipe (from Wegmans) because they tend to hold up a bit better than regular bread crumbs. They stay crispy and have a nice cracker-y texture.

Mahi Mahi Al Forno with Soy and Scallions
4 mahi mahi fillets (about 6 oz each)
2 Tbsp Wegmans Basting Oil
1/2 cup Wegmans Panko Bread Crumbs
2 green onions, very thinly sliced
2 Tbsp Reduced-Sodium Soy Sauce
Borsari Original Seasoning Blend (or any blend of salt and pepper etc)
Citrus Soy Sauce (optional for drizzle)


1. Preheat oven to 450 degrees.
2. Spray baking sheet with nonstick spray; place fish on sheet.
3. Combine basting oil, panko, and green onions in a small bowl. Drizzle each piece of fish with 1/2 Tbsp soy sauce. Lightly season with Borsari; top each with 1/4 of the panko mixture.
4. Bake about 14 min, or until internal temp reaches 130 degrees. Check by inserting thermometer halfway into thickest part of fish. Remove from oven; let rest 2 min.
5. Finish with a Citrus Soy Sauce in the prepared foods aisle (Wegmans has it for sure)