This Mahi-Mahi recipe sounds fancy, but it’s super easy to make, takes about 20 minutes total, and works well with just about any thin fish fillet and any kind of nuts. We like macadamia nuts here for their rich and buttery flavor and because they pair well together with the panko, and mahi-mahi is firm enough to stand up to the dredging and roasting. But feel free to experiment with whatever's in your fridge or pantry—you could also try striped bass with pecans or salmon with pistachios.
Ingredients
2 sprays cooking spray
3 tbsp dry roasted salted macadamia nuts, chopped
¼ cup dried plain breadcrumbs, panko (Japanese variety)
2 tbsp fresh parsley, or cilantro, fresh, minced
¾ tsp table salt, divided
1 lb uncooked Mahi-Mahi fillets, without skin
1 large egg white, whipped to soft peaks
Instructions
Preheat oven to 450˚F. Coat a baking pan with cooking spray; place pan in the oven to heat.
Place nuts, panko, parsley (or cilantro), and 1/4 teaspoon salt in a mini chopper or blender; process until combined. Pour crumbs into a shallow bowl or plate; set aside.
Place fish on a plate; rub 1/2 teaspoon salt all over fish. Dip fish into egg white; turn to coat. Next, dip fish into nut mixture; turn to coat.
Remove pan from oven and place fish on pan. Roast until the center of the fish is no longer translucent, about 10 to 12 minutes. Serve immediately.
Serving Size: 4 oz piece of Nut-Crusted Mahi-Mahi.
