Cashew Crusted Mahi Mahi Recipes

CASHEW CRUSTED MAHI MAHI

Steps:

• Rinse fish and pat dry.
• Season with salt & pepper.
• Mix cornstarch with cayenne pepper and spread on a flat tray or dish.
• Pour coconut milk in a shallow bowl.
• Place chopped cashews in a shallow bowl.
• Dredge fish portions top only in cornstarch mixture shaking off excess.
• Dip top of fillet (with the cornstarch) into the coconut milk then lay on chopped cashews.
• Place on lightly oiled baking dish, cashew side up.
• Bake at 350 degrees for 20 minutes until golden.

CASHEW CRUSTED MAHI MAHI

Steps:

• Rinse fish and pat dry. Fill one bowl with coconut milk, another bowl with chopped cashews and a third bowl with a mix of the cornstarch, cayenne pepper, salt and pepper. Dredge the top of the first piece of fish in cornstarch mixture and shake off excess. Dip top of fillet (with the cornstarch) into the coconut milk then lay on chopped cashews. Place fillet, cashew side up, in baking dish sprayed with non-stick vegetable spray. Repeat with the remaining fillets, snugging them tightly one next to the other in the baking dish. Top with the remaining coconut milk. Bake at 350 degrees for 20 minutes until golden and cooked through.

COCONUT CASHEW CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees (F), line a small baking pan w/ tin foil.
• Brush the lined baking pan and the top of the mahi-mahi fillets w/ the coconut oil, sprinkle the fish with salt & pepper, then bake for 5 minutes.
• While fish is baking, combine cashews, coconut, seafood seasoning, garlic clove, coconut flour, and cilantro in a small food processor or personal blender and pulse until coarse crumbs are formed. Pour crumbs onto a small plate.
• Remove the mahi-mahi from the oven then gently press all sides of the fillets into the coconut-cashew mixture.
• Add any remaining crumbs to the top of the fish (it's too good to waste!) then continue to bake for 8-10 minutes or until fish is cooked through.
• Serve immediately with a squeeze of fresh lemon and a side of freshly grilled veggies and caramelized pineapple.
• Enjoy!

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.

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.

CASHEW CRUSTED MAHI MAHI WITH CRISPY ONIONS

Steps:

• Mix the powdered milk with enough water to equal 1/2 cup
• Rinse fish and place in a shallow dish or pie pan, pour milk over fish
• Allow fish to soak in the milk for approximately 1 hour
• Mix the cornflake crumbs, cashews, parsley, lemon zest, salt, cardamom, coriander, paprika and cayenne pepper together in a shallow dish or plate
• Prepare a broiler pan by spraying with non-stick cooking spray and set aside
• Preheat oven to 450 degrees
• While oven is preheating, heat the 1 tablespoon of olive oil in a non-stick saute pan
• When oil is warmed, add the onion rings and saute, stirring frequently until onions are browned and crispy, approximately 15 to 20 minutes
• Dredge the fish in the crumb mixture, pressing down slightly to coat, turn and repeat making sure fish is covered in crumbs
• Place the fish fillets on the broiler pan, sprinkle with a few grinds of fresh black pepper and put in the upper third of the preheated oven
• Bake for 10 to 12 minutes or until fish is opaque throughout when tested and crust is golden brown
• Divide the crispy onions onto 4 individual plates, top each with a cooked fish fillet and lemon wedge