Monday, March 5, 2012

Crispy Almond-Crusted Mahi Mahi



I had an agenda tonight: make a fish dinner my kids would eat. I went into the task with modest expectations, not hoping or expecting much enthusiasm on their end. I even fixed some homemade ice cream (Paleo-friendly, made with coconut milk... recipe to follow!) to offer a little enticement to do a respectable job on their dinner.

I debating making homemade fish sticks, but I selfishly wanted to make a dinner that *I* would get excited about. Also, though I'm really excited to try this version using crushed plantain chips for coating, I worry the banana-loathing girl would protest. I wanted a peaceful dinner, with as little protest as possible.

Instead I wanted to come up with a recipe that would feature kid-friendly "breading" in a more refined presentation. A little web searching revealed a recipe for Crispy Almond-Crusted Mahi Mahi that fit the bill perfectly.

I'm pleased to report this dish was not only a breeze to prepare, but a SLAM DUNK. Two thumbs up from the boy. Two servings eaten by the girl. The latter even declared "I could eat this every day," without being aware she'd later be quoted.

I chose mahi mahi as I don't find it overly fishy, and it has a nice, substantial texture. I'd planned to use Trader Joe's almond meal for the coating, but a trip to the store today left me empty-handed. While I was whirring up a bunch of raw almonds I was again reminded that it's a heck of a lot cheaper and really not so time-consuming to just grind up my own.

Almond-Crusted Mahi Mahi
from Our Nourishing Roots

1 stick of butter, melted
zest & juice of one lemon
2 cups almond meal
2 tsp. salt
1 tsp. pepper
4 mahi mahi fillets
seasoning, to taste (I used Penzey's Mural of Flavor... for example, garlic, chives, dill, thyme etc. would all work)

Preheat oven to 350. Melt butter in a small saucepan; remove from heat and stir in lemon zest and juice. Put almond meal, salt and pepper in a large bowl or bag.


Rinse and pat fish dry. Dip each filet in butter, then bread with almond mixture.


Place in a baking dish, pouring extra lemon butter sauce over the fillets. Sprinkle with seasoning and bake for 25 minutes.

7 comments:

  1. You had me at "1 stick of butter, melted." Thanks for the great recipe! Testing on my kids tonight. :)

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    1. Ha ha! Love it. Both of my kids like this one, especially my daughter (as she loves lemon as much as she does butter). Hope yours approve too.

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    1. Just finished your dish for tonight. It smells so so good. I know my husband will love this.
      I will let you know his reaction. Thank you.��

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    2. I hoped he liked it! This is my daughter's absolute favorite way to eat fish.

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  3. I made this with ghee instead of butter to make it Paleo. I broiled it for a few minutes at the end to make it extra brown on top. It was DELICIOUS!

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    1. Thanks for the tip about browning it Ashley! I swear I love almost anything broiled so will need to try that next time.

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