Almond And Herb Encrusted Mahi Mahi Food

MAHI MAHI WITH ASPARAGUS AND ALMOND SAUCE

Steps:

• Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes. Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley.
• Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm.
• Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce.

PARMESAN CRUSTED BAKED MAHI MAHI

Steps:

• Preheat the oven to 425° and line a rimmed baking sheet with parchment paper or aluminum foil.
• Set three wide and shallow bowls in front of you. Mix flour with salt, garlic powder, and grated Parmesan cheese in first bowl. Whisk eggs with salt and pepper in another bowl. Mix Panko bread crumbs, grated Parmesan cheese, parsley, garlic powder, and salt in a third bowl.
• Coat each piece of fish in flour first, then in egg, and last in the Panko mixture. Pat the coating onto the fish firmly and lay in on the prepared baking sheet.
• Bake for 18-22 minutes, depending on the thickness of the fish.

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, 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 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

PANKO-CRUSTED MAHI MAHI

Steps:

• Prep the ingredients: Preheat the oven to 350 degrees. In a small pot, bring 1 cup water with a large pinch of salt to a boil. Zest and halve the lime. Cut one half into wedges. Halve, peel, and finely chop the shallot. Halve the tomatoes. Trim the ends of the green beans.
• Cook the quinoa: Add the quinoa to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Season with salt and pepper.
• Make the wasabi aioli: In a small bowl, combine the mayonnaise, lime zest, a squeeze of lime (to taste) and the wasabi (to taste). Season with salt and pepper.
• Make the panko crust: In a medium pan, melt 1 Tablespoon butter. Toss the panko into the melted butter and season with salt and pepper. Transfer the panko to a plate and wipe out the pan.
• Cook the mahi mahi: Season the mahi mahi on all sides with salt and pepper. Spread the top of each fillet with 1 teaspoon of wasabi aioli. Press the panko onto the top of each fillet and place onto a lightly oiled baking sheet. Bake in the oven for about 10 minutes, until flaky and opaque.
• Sauté the green beans and tomatoes: Meanwhile, heat 1 Tablespoon butter in the same pan over medium heat. Add the shallot and green beans and cook, tossing, for 4-5 minutes, until the shallots are softened. Add a splash of water to the pan and let the green beans steam until tender. Add the tomatoes and cook, tossing, for another 1-2 minutes, until heated through. Season with salt and pepper.
• Plate: Serve the panko-crusted mahi mahi on a bed of veggies and quinoa. Serve with the remaining wasabi aioli and a wedge of lime.

PARMESAN HERB-CRUSTED MAHI MAHI AND LEMON ZEST CREMA WITH FLORENTINE ORZO PILAF

Steps:

• Before You Cook Bring 2 cups water to a boil in a medium pot Prepare a baking sheet with foil and cooking spray Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare The Ingredients Zest and halve lemon. Cut one half into wedges and juice the other half.Halve tomatoesCoarsely chop spinachSet out butter to soften 2 Cook The Orzo Once water is boiling, add pasta and cook until al dente, 4-5 minutes. Strain and return to pan. Cover and set aside. 3 Bake The Mahi Add softened butter, parmesan, and panko to a small bowl until completely combined.Pat fillets dry and top with a pinch of salt and pepper. Top evenly with butter mixture.Transfer fillets to prepared baking sheet and roast in a hot oven until mahi mahi reaches a minimum internal temperature of 145 degrees, 10-12 minutes. 4 Finish The Orzo In a large nonstick pan over medium high heat, add 1 tsp olive oil, tomatoes, and spinach. Cook 2-3 minutes or until tomatoes are softened. Add orzo and garlic salt.Remove from heat and stir in lemon juice and 2 tsp olive oil until completely combined. 5 Make The Crema and Finish The Dish Add sour cream, lemon zest, and a pinch of salt to a small bowl until completely combined.Plate dish as pictured on front of card, topping mahi mahi with crema. Bon appétit!

NUT ENCRUSTED MAHI MAHI

Steps:

• Heat oven to 350 degrees.
• In a food processor, pulse nuts until coarsely chopped.
• Add cornflakes and pulse both together until flakes are in small pieces but not broken down.
• Add chopped parsley, salt and white pepper to the mixture and spread on a platter.
• Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick.
• Spray the baking pan, lay the fish fillets inches.
• Bake for 10 minutes.
• The fish should still be moist and delicate- not overcooked or dry.
• While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated.
• Place the mahi mahi on a dinner plate with rice.
• Pour a little honey soy glaze over the fish and drizzle a little around it on the plate.
• Serve.