Cashew Crusted Mahi Mahi With Crispy Onions |
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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 4 |
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These delightful nut crusted fish fillets were developed especially for RSC Winter 2005. They brown nicely without the addition of any oil. Hope you enjoy! Ingredients:
2 tablespoons powdered milk |
4 (6 ounce) mahi mahi fillets |
1/3 cup corn flake crumbs |
3 tablespoons roasted cashews, chopped |
1 tablespoon finely chopped parsley |
1/2 teaspoon grated lemon, zest of |
1/2 teaspoon salt |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground coriander |
1/2 teaspoon hungarian paprika |
1/8 teaspoon cayenne pepper |
fresh ground black pepper |
1 medium red onion, thinly sliced and seperated into rings |
1 tablespoon olive oil |
4 lemon wedges |
Directions:
1. Mix the powdered milk with enough water to equal 1/2 cup
2. Rinse fish and place in a shallow dish or pie pan, pour milk over fish
3. Allow fish to soak in the milk for approximately 1 hour
4. Mix the cornflake crumbs, cashews, parsley, lemon zest, salt, cardamom, coriander, paprika and cayenne pepper together in a shallow dish or plate
5. Prepare a broiler pan by spraying with non-stick cooking spray and set aside
6. Preheat oven to 450 degrees
7. While oven is preheating, heat the 1 tablespoon of olive oil in a non-stick saute pan
8. When oil is warmed, add the onion rings and saute, stirring frequently until onions are browned and crispy, approximately 15 to 20 minutes
9. Dredge the fish in the crumb mixture, pressing down slightly to coat, turn and repeat making sure fish is covered in crumbs
10. 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
11. Bake for 10 to 12 minutes or until fish is opaque throughout when tested and crust is golden brown
12. Divide the crispy onions onto 4 individual plates, top each with a cooked fish fillet and lemon wedge
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