Cashew Crusted Mahi with Pineapple Ginger Raita
This recipe for cashew-crusted mahi is the perfect way to showcase the mild, sweet flavor of this lean, firm-fleshed fish.
Mahi-mahi (also known as Dolphinfish or Dorado) is a lean, white fish with a firm texture and mild, slightly sweet flavor. Its firm flesh makes it a good candidate for a crunchy crust made with nuts and crumbs like this one.
To complement the crunch and saltiness of the nuts, we serve this along with a raita made with Greek yogurt, fresh ginger, mint, and pineapple.
To round out a quick meal, serve it with side of couscous combined with scallions that have been sautéed briefly in butter.
- 1 lb mahi-mahi fillet, skin removed
- Salt and freshly ground black pepper
- 1/3 cup unsalted 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 303 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 124mg Sodium: 394mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 1g Sugar: 5g Sugar Alcohols: 0g Protein: 31g