Cornmeal Coated Mahi Mahi or Tofu with Lemon Tahini Dressing

Cornmeal Coated Mahi Mahi or Tofu with Lemon Tahini Dressing by Astra Libris


I prepared one of Zach's favorite dishes of all time, Cilantro and Spice Infused Sauteed Eggplant Salad, some of our refreshing Raw Broccoli Salad, and, for the main course...

Mahi Mahi fillets and tofu "fillets" encrusted in layers of Cajun-seasoned golden cornmeal and topped with lemon-tahini dressing!

Cornmeal Coated Mahi Mahi or Tofu with Lemon Tahini Dressing

1/4 cup tahini
1/8 cup lemon juice
1/8 tsp granulated garlic
2 T olive oil
2 T warm water
1/2 tsp salt
4 Mahi Mahi fillets (approx. 6 oz each) OR 8 slices firm tofu, each 1/2" thick.
2 eggs
1/3 cup 1% milk
1 cup whole wheat flour
1 cup cornmeal
Cajun seasoning to taste
2 T olive oil

~ To make the lemon tahini dressing, whisk together the tahini, lemon juice, garlic, olive oil, warm water, and salt. Whisk until smooth, and set aside.
~ Whisk the eggs and milk together, and let the Mahi Mahi or tofu slices sit in the egg mixture for 15 minutes or so.
~ Meanwhile, toss together the whole wheat flour, cornmeal, Cajun seasoning, and salt to taste in a large zip-top plastic bag.
~ Making sure each piece is well covered with the egg mixture before removing, transfer the Mahi Mahi or tofu to the zip-top bag with the cornmeal mixture. Shake gently, until the Mahi Mahi or tofu is thoroughly coated with the cornmeal mixture.
~ In a large skillet with the olive oil, set over medium heat, sear the Mahi Mahi or tofu slices for 5 minutes on one side. Flip to the other side, and cook until the Mahi Mahi reaches an internal temperature of 140 degrees (or until it flakes easily with a fork), or until the tofu slices are well browned on both sides.
~ Serve drizzled with the lemon tahini dressing!