Mahi Mahi is a meaty white fish that’s super filling and has massive amounts of protein. This Pistachio-Crusted Mahi Mahi looks restaurant quality, and the secret is a coating of mayonnaise. You read that right. Start by brushing some fillets with mayo and you’ll be surprised at how perfect the crusted top layer comes out.
This recipe serves two, but it can easily be multiplied for more servings.
- 2 Mahi Mahi filets (about 4 to 6 ounces each)
- ½ cup pistachios
- ¼ cup packed, fresh parsley
- 1 lemon, zested
- 2 tablespoons Whole30-compliant mayonnaise
- ¼ teaspoon sea salt
- Pinch of cracked black pepper
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Add pistachios and packed parsley to the bowl of a small food processor. Pulse until well combined and texture is like large grains of sand, with very few chunks of pistachio. Stir in zest of one lemon, sea salt and black pepper.
Pour pistachio coating onto a plate.
Use a paper towel to pat dry the Mahi Mahi filets. Brush a thin layer of mayonnaise – about 1 tablespoon per filet – onto the top of each piece.
Press the mayonnaise-coated side of each filet into the plate of pistachio coating, coating well. Press extra coating onto the top, ensuring full coverage.
Place fish on the parchment-lined baking sheet and bake for 12 to 14 minutes, until fish is cooked to 145 degrees F internally and is flaky. Serve.