Grabbing the Gusto

Deirdre Reid – Freelance Writer & Home Cook

 This almond-crusted mahi mahi recipe is a quick dish to put together for dinner. If you don’t have almonds in the cupboard, try another nut. Or another fish too!

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We try to eat fish at least once a week. That intention seems healthier than making an excessive bowl of pasta — excessive seems to be the only way I know how to eat pasta. However the weekly fish dish doesn’t always happen. I might cook shrimp instead. Or there are leftovers in the frig that need to be eaten.

Because of my fish mission, I’m always on the look-out for easy and different fish recipes. This is where having dozens of subscriptions to food blogs comes in handy. I found this recipe on Aggie’s Kitchen blog. She used tilapia but the only tilapia at my supermarket was still frozen so I went with mahi mahi instead.

I had to skin the mahi mahi first, but that wasn’t so hard. Some fish are easier to skin than others. Instead of describing the procedure, I’m sending you to the instructions on the Beyond Salmon blog. I just now discovered this blog by googling “skinning fish” and, wouldn’t you know it, I might subscribe to that one too.

My mahi mahi fillet separated in two during the skinning process, one thicker and one much thinner portion. But I cooked it all for the same amount of time. If it was overcooked, we didn’t notice because of the coating.

And sweet mahi, that coating was delicious. A sweet nutty flavor with a hint of cinnamon and something else in the background that had to be the Old Bay. Next time I might add a bit of cayenne to the coating mixture because we like a bit of heat. The bottom of the fillets browned to a nice flavorful crunch.

I had the leftovers in a sandwich the next day, soooo good. This one’s a winner, folks!

Almond-Crusted Mahi Mahi recipe | Grabbing the Gusto

Almond-Crusted Mahi Mahi | Grabbing the Gusto

(Creative Commons licensed photo by Erik Charlton)

Almond Crusted Mahi Mahi

  • 3/4 lbs mahi mahi fillet(s), skinned
  • 1/2 cup sliced or slivered unsalted almonds, finely chopped
  • 1-1/2 tablespoons plain dried or panko breadcrumbs
  • 1 tablespoon brown sugar
  • 3/4 teaspoon Old Bay Seasoning
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup all purpose flour

Preheat oven to 425. Cut fish into serving portions. Season both sides of the fish with salt and pepper and set aside. Lightly oil or coat a baking sheet or casserole dish with cooking spray and set aside.

Combine almonds, bread crumbs, brown sugar, Old Bay, salt, cinnamon, pepper and cayenne pepper (optional) in a shallow bowl. Whisk together the egg and water in another bowl, and place the flour on a plate.

Coat both sides of the fish with flour and shake off the excess. Dip in the egg and then coat evenly with the nut mixture. Place the fish on the baking sheet or in the casserole dish and bake until golden brown and the fish is cooked through, about 15 minutes, but the timing will depend upon the thickness of your fish.

Original recipe: Almond Crusted Tilapia, Aggie’s Kitchen

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5 thoughts on “Almond-Crusted Mahi Mahi

  1. Scott Tate says:

    Mahi-mahi (which is also known as “dolphin” – not Flipper, not the mammal) is one of the sweetest fish in the sea. I remember the first time I had dolphin, I was with my grandfather (Pops) and we caught the fish while cruising from my grandparent’s house in Lighthouse Point to their condo in the Keys. He just fried it up with butter, salt, pepper and oh my gosh it was delicious. Had fried potatoes with it (all he knew how to cook was frying/sauteeing stuff).

  2. Let It Be says:

    Thanks for the recipe. I made this tonight on our sailboat. We didn’t have all of the ingredients but made do and it was great!

    1. deirdrereid says:

      I can imagine there’s nothing like cooking on a boat to nurture culinary creativity. Did you catch the fish yourselves or buy it from the market? So glad it worked out for you.

      1. Let It Be says:

        Yes, my cooking creativity has increased tremendously since we have moved aboard and traveled to areas with different food options! (Notice I didn’t say fewer options.) We bought the fish from a fisherman who came to our boat. It was very fresh and your recipe was easy and tasty!

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