September 9, 2013
I’m always looking to incorporate more fish and seafood in our weekly dinners and this recipe is so easy and delicious, it’s perfect for a quick, healthy meal any day of the week.
I’ve tweaked the original recipe a bit by adding shredded coconut and cayenne to the “crust” mixture and it is so tasty! You could sub another nut if you don’t have macadamian nuts on hand. Tip: Keep your nuts in the freezer to make them last longer. I think pistachios or cashews would also work nicely.
To bring this meal together, I like to roast a fresh veggie in the oven while it’s preheating for the fish (and while the fish is baking) and serve with a cold salad I’ve prepped on Sunday for the week, like a Farro Salad. So you’ve got your dinner cooking in the oven with minimal clean-up. A win-win for a weeknight meal!
Macadamia Nut Crusted Mahi-Mahi
- 1 1/4 cups coarsely ground, roasted macadamia nuts (I pound them in a plastic bag with a mallet)
- 1/2 cup panko
- 1/4 cup shredded coconut
- a pinch of cayenne (more for more kick)
- 2 tablespoons all-purpose flour
- 1/4 cup butter, melted
- Vegetable oil, for brushing foil
- 4 mahi mahi fillets (I love the frozen fillets from Whole Foods)
- salt and pepper
- 2 tablespoons coconut milk
Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, coconut, cayenne, flour, and butter. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 10 minutes, or until the crust is golden brown.
Remove from the oven and allow to stand 10 minutes before serving.
Be sure to check out more #WeekDaySupper recipes this week from my fellow foodies!
Tuesday – Healthy. Delicious. – Thai Corn Chowder
Wednesday – Wednesday – Daily Dish Recipes – Guacamole Avocado Pasta
Thursday – Foxes Love Lemons – Squash & Ricotta Gemelli Saute
Friday – Mama’s Blissful Bites – Bacon Wrapped Pork Tenderloin with Honey Glaze
September 14, 2010
Ok, so I know I haven’t blogged in a while, but I have a good excuse(s). In the past month, I have gotten engaged, turned 30, started WeightWatchers (the latter because of the former two) and been out-of-town 11 out of the past 22 days. Oh, and my camera has been in the shop — hence the picture below, which was taken with a BlackBerry (not too bad, I think). Needless to say — it’s been a crazy few weeks!
So, in honor of starting a healthier way of eating, I thought I’d post a WeightWatchers recipe I made last night. I must say, I was a little leery about trying a WW recipe. I thought if it’s only a few “points” it can’t taste good, right? Wrong. This is your perfect Meatless Monday Meal.
Pan-Roasted Mahi-Mahi with Olives, Lemon and Spinach Orzo
(Serves 2, 7 points)
- 1/2 cup uncooked orzo
- 2 TSP olive oil
- 2 skinless Mahi-Mahi fillets (I have the best luck with the frozen fillets)
- 1/2 red onion, sliced vertically
- 1/4 cup sliced pimento stuffed olives
- 6oz bag of fresh spinach leaves
- 1/3 cup white wine
- zest from one lemon
- 1/2 TSP dried dill
- 4 lemon wedges
- salt and pepper to taste
Cook orzo according to package directions, omitting salt and fat. While orzo cooks, heat EVOO in a pan over med/hi heat. Sprinkle fish with salt and pepper, to taste, on each side and add to pan. Cook fish 4 minutes per side, remove from pan and keep warm.
Add onion to pan and saute until clear, about 4 minutes. Add olives, spinach, wine, zest, dill and salt and pepper to taste and stir until spinach begins to wilt. (I like to throw a lid on the pot for about a minute to help wilt the greens.) Stir in the orzo. Divide evenly between two plates, add the fish and serve with lemon wedges. And who said healthy had to taste bad?