MAHI MAHI WITH ASPARAGUS AND ALMOND SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
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.
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- Preheat oven to 450 degrees F. Line a baking sheet with foil. Coat foil with cooking spray; set aside. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish; set aside.
- In a shallow dish, combine egg white and the water. In a second shallow dish, combine almonds, bread crumbs, the 1 tablespoon thyme, and the 1/4 teaspoon salt. Dip fillets in egg white mixture, turning to coat. Dip in almond mixture, turning to coat evenly.
- Place fish on prepared baking sheet. Sprinkle any remaining almond mixture over fish. Coat fish with cooking spray. Bake 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake easily when tested with a fork.
- Meanwhile, in a small saucepan melt butter over medium heat. Add shallot; cook 3 minutes, stirring occasionally. Add flour, the 1/8 teaspoon salt, and the pepper, stirring until flour is coated. Add white wine and lemon juice all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in the 1/2 teaspoon thyme. Drizzle sauce over fish to serve. If desired, garnish with additional snipped thyme.
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