Living a mile from the Atlantic Ocean, we are spoiled with fabulous, fresh fish. One of my favorites is Mahi Mahi. Mahi Mahi is a beautiful tropical fish with vibrant yellow, blue & green hues. Being that it is found worldwide, it’s a low-calorie fish with many health benefits, and is mild-tasting with a slight sweet undertone, mahi mahi is a menu favorite. This particular dish is an easy and quick dinner to pull together, but it has complex flavors and it presents well. So whisk yourself away to the tropics and try this fabulous fish!
*I created this dish using cashews but macadamia nuts would also be great.
*The fish pairs well with Sweet Pineapple Rice.
- 4 Mahi Mahi fillets, skin removed
- 1 cup+ Cashews, crushed
- 2 tbsp Ginger Paste
- 2 tbsp Plain Breadcrumbs
- 2 tbsp Coconut Oil
- Salt, to taste
Preheat the oven to 400. With a mallet, crush the cashews into small pieces. In a small bowl, mix the cashews with the ginger paste, breadcrumbs, coconut oil and salt. The mixture should stick together – adjust the ingredients as needed to create the correct binding consistency.
Place the fish fillets on a baking sheet lined with tinfoil or parchment paper. Press the nut mixture onto the top of each fish filet.
Bake the fish, uncovered, for 15-20 minutes, or until the flesh is white and the fillet flakes easily. The ideal internal temperature is 137 degrees F. (*Note: If you’re using frozen mahi mahi, I have found that it cooks in a shorter time, 9-11 minutes).