Thursday, May 14, 2015

Panko Crusted Baked Mahi Mahi with Garlic Greens

The Virtual Potluck team is throwing another potluck this month in partnership with Cut 'N Clean Greens for Healthy Vision Month. We've got some great recipes using all kinds of greens and I have loved trying all of their great varieties over the past few weeks.

We used chopped rainbow chard on grilled flatbreads, we made an avocado and citrus salad with kale for Mothers Day and I've been using all of them in my smoothies in the morning too!

I love seafood and the kids are big fans too but my wife doesn't, so it's not very often that I cook it at home. I love the combination of fish and sautéed greens though so I wanted to create this recipe combining the two. The panko crust on the fish provides some great texture and the greens retain just enough crisp to them even after cooking down slightly. You could experiment with a variety of fish as well as different greens and still make this work very well.

I love that the Cut 'N Clean greens come washed and chopped and all ready to use, saves on prep time and makes an easy addition to any meal.

Cut ‘N Clean Greens is celebrating its 20th anniversary, this is a line of nutrient-dense specialty greens, both conventional and organic. Cut ‘N Clean Greens is considered the cornerstone product of the company and was the first washed, chopped, ready-to-use bagged greens on the market, starting in 1995.

Miss in The Kitchen: Lemon Grilled Chicken with Farro and Wilted Greens
Diabetic Foodie
Cookistry: Spicy Lemony Sauteed Rainbow Kale
Food Hunter’s Guide to Cuisine: Kale, Carrot and Green Apple Slaw


Panko Crusted Baked Mahi Mahi with Garlic Greens

7 tablespoons butter, divided
3/4 cup panko breadcrunbs
3 tablespoons parsley
salt and pepper for seasoning
4 mahi mahi filets
2 tablespoons greek yogurt
1 8oz package Cut N' Clean Organic Rainbow Chard
2 tablespoons water
3 cloves garlic, minced


Preheat oven to 350 degrees. Melt 4 tablespoons of the butter in a small pot and then add the panko and parsley.
Season the mahi mahi with salt and pepper and then spread the greek yogurt on top of the filet. Press the panko mixture into the yogurt.

Melt the remaining butter in a large skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Add the rainbow chard and water, stir to coat the greens and then remove from heat. Season with salt and pepper. Place the mahi mahi filets on top of the greens.

Place the skillet in the oven and bake until the fish is just cooked through, about 15 to 25 minutes.


More about Healthy Vision Month

May is Healthy Vision Month

During Healthy Vision Month, held each May, the National Eye Institute empowers Americans to make their eye health a priority and educates them about steps they can take to protect their vision:
Taking these steps can help prevent vision loss or blindness from many eye diseases and conditions. In addition, dilated eye exams can detect problems early, when they’re easier to treat.
Celebrate Healthy Vision Month by taking these steps today! You’ll help ensure your eyes are healthy and that you’re seeing well for a lifetime. And don’t forget to spread the word to your family, friends, and colleagues.


Also be sure to check out and follow along with our great sponsor!

Pinterest: SanMiguelGreens

Disclosure: This is a sponsored post in collaboration with San Miguel Produce. All opinions are my own


  1. Matt,
    We so agree with you that the combo of fish and sauteed greens can't be beat! And that fish baking on TOP of the greens is just genius! Thanks for keeping it green for Healthy Vision Month, and EVERY month!

    -- Your friendly farmers at San Miguel Produce

  2. This comment has been removed by the author.

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