Kamut crusted Mahi Mahi Cutlets


I love fish cutlets , it’s my deceptive recipe to convince my son to eat fish. I know it’s fried but frankly, I tried to bake the fillets before ; they came out very dry and we ended up with leftovers,that ended up into the garbage !

My challenge was finding clean bread crumbs. I was not looking for gluten free bread crumbs ,I am searching for bread crumbs made  of ancient wheat. Then I decided to make my own. I used to make Kellogg’s crusted chicken cutlets before ,so I said why not make kamut crusted fish cutlets! I was so happy it worked, in fact it came out much juicier and flavorful than my usual recipe (may be because I used Dash this time). So I am sharing it with you right now. Hope you’ll like it.

To make Kamut crusted Mahi Mahi Cutlets you’ll need:

4 wild mahi mahi fillets,cut horizontaly (so you’ll get 8 cutlets)
1 c  KAMUT® Puffs

To marinade the fish:

1 Tbsp dried parsley.
1/2 tsp garlic powder.
2 tbsp venigar.
1 tsp Dash Original Blend.

1/2 tsp paprika.

1/2 tsp taragon.
1 tsp each cumin ,dried coriander.


In a large bowl, whisk together marinade ingredients.

Add fish fillets to marinade,marinate for at least 30 minutes in the refrigerator.


Meanwhile , beat 2 large eggs with  1 tsp dried parsley, 1 tsp salt and 1/2 tsp pepper.


Put 1 C Kamut puffs in food processor,pulse until the cereal is finely processed , it’s OK to have some coarse crumbs .

In a separate bowl combine kamut crumbs with 1 tsp dried parsley , 1/2 tsp garlic powder, 1 tsp dash, 1/2 tsp paprkia,1/2 tsp taragon.


Dip each fish fillet into egg mixture to coat completely.


Dredge in seasoned kamut crumbs mixture, pressing it on with your fingers to make sure it is well coated.


Add 3/4 C oil into a large nonstick skillet , Add 1 clove of garlic for flavor.

Cook fillets over medium-high heat until golden brown and cooked through, about 3 minutes per side.

Transfer to a platter covered with kitchen paper.


For the side:

Boil some small  potatoes,drain and dry completely

Add dried potatoes to hot oil until browned and crusty.


Transfer to a platter covered with kitchen paper.

Repeat with 1 c washed and dried cherry tomatoes.Add 1 clove of garlic for flavor.


Serve fish fillets with potatoes and cherry tomatoes.