Sunday, January 29, 2017
Sunday Supper: Mahi-mahi with Macadamia Crust
Featured Recipe Cooking with Kaye Methods to Meals: Protein First Recipes You Will Love page 108.
Shared with permission, LivingAfterWLS, LLS (C) 2012.
Approved for Day 4 of the 5 Day Pouch Test
1/2 cup panko Japanese bread crumbs
3 tablespoons macadamia nuts, finely chopped
1 tablespoon fresh flat-leaf (Italian) parsley, finely chopped
1 cup evaporated milk
4 (5-ounce) fresh mahi-mahi fillets, about 1-inch thick
Directions: Line a baking sheet with foil; place a wire cooling rack on the baking sheet and coat with cooking spray. Set aside. Position rack in upper-third of oven and preheat to 425°F. On a plate stir together panko, macadamia nuts, and parsley. Pour the evaporated milk in a shallow dish; dip each fillet in the milk and then dredge in the panko macadamia crumbs, pressing lightly so the mixture adheres well. Place the fillets on the rack in the baking pan making certain they do not touch. Season fillets lightly with salt and pepper. Bake in preheated oven until fish is opaque throughout when tested with the tip of a knife and the crust is golden brown, 10 to 12 minutes. Serve immediately.
Nutrition: Serves 4. Each serving provides 180 calories, 28 grams protein, 6 grams fat, 3 grams carbohydrate, 1 gram dietary fiber.
Mahi-mahi is a moderately fat fish with firm, flavorful flesh. It ranges in weight from 3 to 45 pounds and can be purchased in steaks or fillets. Mahi-mahi is best prepared simply grilled or broiled. Technically, mahi-mahi is a common dolphinfish, a surface-dwelling ray-finned fish. It is also know by the name dorado. It should not be confused with the marine mammals we adore called dolphins. The word mahi-mahi is Hawaiian for very strong.
Cooking with Kaye Methods to Meals: Protein First Recipes You Will Love, page 108