In the summer, when I have garden fresh veggies on hand I eat a lot of salads…as in every meal haha. Salads are so versatile I don’t think I’d ever get tired of them. Earlier in the week, Jordan asked me what was for dinner and I replied, “salad”. To which he replied, “We have salad every night. I’m driving through Arby’s on the way home…”. He’s sick of salads. Point taken. 😉 If you’re like Jordan and tired of salads, you could make this mahi mahi instead! If you’re like me and still loving salads, you can have some salad with your mahi mahi =). This recipe is perfect for summer because even though you do have to heat up the oven, the mahi mahi only has to bake for about 15 minutes – not long enough to get your kitchen super hot. The ingredient list is small too, because who wants to spend all night in the kitchen when they could be outside enjoying the beautiful weather?!? Don’t let that fool you though. It may not have a lot of ingredients but it has a lot of flavor! Enjoy!
Macadamia Nut Crusted Mahi Mahi
2-1/2 oz coarsely ground, roasted macadamia nuts
2 tbsp panko (Japanese-style bread crumbs)
1 tbsp all-purpose flour
1/2 tbsp butter, melted
12 oz mahi mahi fillets*
salt and pepper
1. Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
2. Place a piece of aluminum foil on a baking sheet and spray with nonstick spray. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes.
3. Remove from the oven. Divide the nut mixture among the tops of the fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
Notes: Cook time may vary slightly depending on the size and thickness of your fillets. I used 3 (~4 oz) fillets.
*adapted from Food Network