Mahi Mahi is a great fish for paleo, because it has a slightly sweet flavor that works well with a nut crust. Macadamia crusted mahi mahi is pretty common on restaurant menus, but macadamia nuts aren't something that I usually have in my pantry, so I opted for almonds instead.
To cook the aparagus, take one bunch of it, snap the stalks at their natural breaking point (an inch or two from the bottom, tossing out the small broken pieces). Then arrange your stalks on a baking sheet, sprinkle with salt, pepper and a thin drizzle of olive oil and cook under your broiler for roughly 5 minutes or until the asparagus is bright green. Remove and squeeze the juice from 1 lemon over the stalks.
For the mahi mahi -
Ingredients:
2 mahi mahi filets (or any white flaky fish)
1 egg, beaten
1/2 cup natural whole almonds
2 tbsp olive oil
1 lemon, cut into wedges
First, make a crusting station by beating one egg in a small bowl, then grinding up your almonds in a food processor until you have them coarsly ground. You should have some powder and some larger almond chunks. Then pour the ground almonds into another small bowl.
Place a large skillet on the stove over med-high heat and pour in your oil. Allow to heat for a few minutes, while you crust your fish.
Start by dredging one fillet in the egg, allowing the excess to drip off, then coating both sides with your crushed almonds.
Lay coated fillet in the hot skillet. Repeat with second fillet. Allow fish to cook in the pan until the bottom half is white and opaque and the almond crust has browned nicely. Flip and continue cooking until fish is cooked through.
To serve, divide your asparagus unto two plates and top each bed of asparagus with a fillet of the fish. Serve with two lemon wedges.
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