Pistachio-Crusted Mahi Mahi
This Pistachio-Crusted Mahi Mahi is elevated with a crisp coating of crushed pistachios, fresh herbs, lemon zest, and a light mayonnaise layer that keeps the fish moist. Pistachio crusted fish is easy enough for weeknights and is sure to impress at dinner parties.
Servings: 2
Ingredients
- 2 Mahi Mahi filets about 4 ounces each
- ½ cup pistachios
- ¼ cup fresh parsley or a mix of parsley and dill
- 1 teaspoon lemon zest
- 2 tablespoons mayonnaise
- ½ teaspoon kosher salt divided
- ¼ teaspoon black pepper divided
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add pistachios and fresh herbs to the bowl of a small food processor. Pulse until well combined and texture is like large grains of sand, with a few slightly larger chunks of pistachio.
- Transfer pistachio coating to a rimmed plate and stir in lemon zest, ¼ teaspoon kosher salt and ⅙ teaspoon black pepper
- Use a paper towel to pat dry the Mahi Mahi filets. Brush a thin layer of mayonnaise, about 2 teaspoons to 1 tablespoon for each, onto the top of the filets
- Press the mayonnaise-coated side of the fish into the plate of pistachio coating. Place onto prepared baking sheet, coating side up. Fill any any gaps, as needed, to ensure even coverage.
- Bake fish on the middle rack for about 12 minutes, or until the fish is cooked to 145 degrees F internally. Let rest for a minute, and serve warm.
Notes
- If you're making this for Whole30, be sure to use a compatible mayonnaise. No additional changes need to be made.
- This same coating will work for other fish, including pistachio-crusted salmon. Just be sure to adjust the cooking time, as needed, to avoid overcooking.
- For ease, choose pistachios that are already shelled and unsalted to control the sodium content.
- You can use fresh or frozen mahi mahi. If using frozen, allow enough time to properly thaw fish overnight in the refrigerator.