Mahi-mahi is a mild, white fish with a firm texture ~ perfect for topping with a crust of nuts and crumbs. The sweet-hot pineapple-ginger raita is a perfect complement to the crunchy, salty nuts. To round out a quick meal, serve it with couscous combined with scallions that have been sautéed briefly in butter.Print
Cashew Crusted Mahi with Pineapple Ginger Raita
Crushed cashews, combined with panko crumbs make a delicious crust for mild-flavored mahi-mahi fillets. Served with pineapple-ginger raita and scallion couscous it makes a quick, easy, nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dishes
- 1 lb mahi-mahi fillet, skin removed
- Salt and freshly ground black pepper
- 1/3 cup cashews, crushed
- 1/4 cup panko
- 2 tablespoons melted butter
For the raita:
- 1/2 cup Greek-style plain yogurt
- 1 tablespoon coconut milk (optional)
- 1/4 cup crushed pineapple, well drained
- 1-1/2 tablespoons fresh ginger, grated
- 2 teaspoons chiffonade of fresh mint
- Salt and freshly ground pepper to taste
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil and spray with nonstick spray. Place the fish on the sheet and season both sides with salt and pepper. Place in the oven to bake for 5 minutes.
- Combine the cashews, panko and melted butter in a small bowl. Remove the fish from the oven and distribute the nut-crumb mixture evenly over the top. Pat down gently to form a crust and return to the oven until the fish is cooked through and the crust is golden brown, about 5 to 7 minutes more.
- In a small bowl, whisk together the ingredients for the raita and transfer to a serving bowl. Remove the fish from the oven and serve immediately, passing the raita for dipping.
- Yield: 4 servings
- Roughly chop 1 bunch (6 or 7) scallions. Heat 2 tablespoons butter over medium heat, add the scallions and sauté until softened, 2 minutes. Season with a pinch of salt, remove from the pan, and set aside.
- To the same pan, add 1 cup of water and 1 cup of low-sodium chicken broth. Bring to a boil, add 1 tablespoon butter and 1-1/2 cups of couscous. Stir, cover and remove from the heat immediately. Allow couscous to stand for about 5 minutes, until all the liquid is absorbed.
- Stir in the sautéed scallions, taste and adjust the seasoning if necessary.