Walnut Crusted Mahi Mahi
This is a nicely sweet and crunchy recipe for our favorite fish, Mahi Mahi. I got this recipe from a friend who deep sea fishes and has a lot of experience experimenting with fish recipes. This is her favorite (and mine!).
This is a nicely sweet and crunchy recipe for our favorite fish, Mahi Mahi. I got this recipe from a friend who deep sea fishes and has a lot of experience experimenting with fish recipes. This is her favorite (and mine!).
- Carbohydrate 46.27926125 g
- Cholesterol 164.185 mg
- Fat 31.2888675 g
- Fiber 3.76256253290176 g
- Protein 49.21184375 g
- Saturated Fat 5.9363605 g
- Serving Size 1 1 Serving (299g)
- Sodium 559.9565 mg
- Sugar 42.5166987170982 g
- Trans Fat 2.970513 g
- Calories 655 calories
Step-by-step
- Mix all ingredients into a paste and then spread it on top of Mahi Mahi.
- Bake for 10-12 minutes at 400 degrees.
Standard pan-seared fish relies on a light dusting of flour, whereas this preparation utilizes a thick, structural crust built from ground nuts and crumbs. Achieving success requires understanding how different textures behave under direct dry heat. Raw nuts burn quickly if exposed to broiler elements without sufficient buffer fats.
Many cooks ruin crusted fish by allowing the internal temperature to climb past 135 degrees Fahrenheit, which dries out lean tropical species like mahi mahi. Moisture management is equally critical before the paste goes on. Pat the fillets thoroughly with paper towels so surface water does not steam the crust into a soggy layer instead of letting it toast.
Melted butter acts as the crucial binder holding the finely ground walnuts and graham crackers together into a cohesive paste. Spread this mixture evenly across the top surface to insulate the flesh beneath. Bake the portions at 400 degrees Fahrenheit for 10 to 12 minutes until the topping turns golden brown and the fish flakes apart easily under gentle pressure.
Refrigerate any uneaten portions within two hours in an airtight container for up to 48 hours. Leftovers lose their crispness entirely during chilling, so reheat them gently in a toaster oven rather than a microwave to restore structural integrity.
