Mahi-mahi is such a yummy fish taco fish but I don’t know how else to prepare it other than blacken it. That’s when I went on a quest to find a different, yet easy, way to prepare it. Maj other benefit of this recipe is that it’s crazy high in protein because of the nutty crust (and obvi the fish itself).
So for those of us stuck wearing strapless bridesmaid gowns, this will be a great meal for after a solid arm bandit workout! Tone baby tone, ok I digress… anyway short grocery list + 20 minutes =tasty mahi-mahi! Hope you love it as much as I do. (Ps. feel free to serve w sides and all. I dip my mahi pieces into roasted garlic aioli, pretty much eating them like chicken fingers & honey mustard.)
- 2 6 oz. mahi-mahi fillets
- 1/4 cup of macadamia nuts finely chopped
- 1/4 cup of panko breadcrumbs
- 1 egg
- 2 tbsp. of regular milk or unsweetened coconut milk
- olive oil & salt & pepper to taste
Preheat oven to 450 degrees. In the food processor chop the nuts until it’s the sam consistency as the breadcrumbs, mix the nuts & breadcrumbs. Whisk together the milk & egg. S&P the fish before coating in egg mixture and coat both sides with the nut panko mix. In a skillet with hot oil (medium to high heat) Sear the fish on both sides for about 3 minutes each before placing in oven for 10 minutes (or until firm/cooked).
Happy Eating, XO.