by Chef Glenn Carpenter
Ingredients:
6 Mahi Filets (or any other white flesh fish)
Flour
1 package Panko (Japanese Bread Crumbs)
2 eggs mix with 3/4 cup milk
Season filets with Lavender Gourmet Seasoning. Dredge the filets in flour (shake off excess) then dip into egg mixture (let excess drip off) and roll in panko. Pan fry in Olive oil till golden brown on each side
Glaze for topping:
3 tbs Lavender Lilikoi Jelly *Buy this product
1 can chicken stock
1 tbs minced ginger
1 tsp Sambal (garlic chili paste)
1 Small Maui onion - diced
2 tbs corn starch mixed with
3 tbs water
Saute onion and ginger with olive oil till soft. Add 1 tsp sambal, then chicken stock and Lavender Lilikoi jelly, bring to simmer. Add cornstarch mixture to thicken. Pour over filets, and serve on a bed of salad greens or rice.