This lemon crusted fish recipe is my attempt to create a savory dish using the Walkers shortbread cookies I recently received. Instead of using bread crumbs, I finely ground shortbread cookies that I blended with sun-dried tomatoes, parsley, candied kumquats, lemon zest and a few other spices.
I used mahi mahi because it's a great way to introduce fish to children, as the flesh is more subtle in flavor than any other fish. When properly cooked, mahi mahi is flaky with bright, firm flesh. To make the dish, I very briefly seared the fish, covered the fillets with the lemon crust and bakes them for a few minutes. It was as simple as that!
The shortbread crust has a buttery flavor and mild sweetness that really accentuates the fish. I set some aside and the girls were eating the crust by itself. It was such a hit that I’m thinking of recreating the dish with fried tofu instead of fish. Stay tuned.