Mahi Mahi with Almond Parmesan Crumbles

Try this delicious and nutritious recipe for Mahi Mahi with Almond Parmesan Crumbles. The crunchy topping adds a tasty twist to this flavorful fish dish.

Growing up, when my mom was in a pinch to get dinner on the table on an extra busy day, she’d buy a ready-made fish called “poison à la bordelaise” that just had to be put in the oven. We all LOVED it! It’s delicious! The only problem was that she couldn’t make it all the time because it was a processed ready-made thing she didn’t want to feed us too often.

I remember the taste fondly, and over time I created a Green Healthy Cooking-compatible version of the dish so you can enjoy it, too. For a more “saucy” Mahi Mahi recipe, check out my Peruvian-Style Mahi Mahi Recipe. Both are pretty darn delicious if you ask me ;)

Ingredients & Substitutions

Mahi Mahi – the meat is firm, almost chicken-like, and it holds its shape once cooked as opposed to many other fish filets. Its taste is very subtle and thus probably one of the best fish for non-fish lovers. You know, most people that do not like fish, or seafood for that matter, have only tried cheap fish that smell and taste very, well for lack of a better word: fishy. A good quality fish prepared in the right matter, such as my Mahi Mahi with Almond Parmesan Crumbles, doesn’t smell and taste fishy. If you prefer softer fish I recommend using halibut or Cod.

Almond Flour & Parmesan – Instead of this combo you could also simply use breadcrumbs if that’s what you have on hand. The original à la Bordelaise is actually made with breadcrumbs. Just stay away from most store-bought brands. Many of them contain MSG and all kinds of other processed ingredients. Make sure you’re just using “crumbs” of a good quality old and dry piece of bread.

Parsley – cilantro or basil work, too but parsley is the best option because the leaves are a little tougher and less watery. With other herbs your crumbs might not become as crunchy.

Shallot and garlic – any other onion works. I like using shallot in this case because we need so little onion. For the garlic, I will always recommend fresh but in a pinch you could also use a little dried garlic.

Butter – olive oil works, too but butter works better! Also, it’s butter, it’s delicious. Use it!

Special Tip for How To Bake Mahi Mahi

The most important tip is: do not overcook Mahi Mahi, or any type of fish for that matter. I always shoot for about 130°F internal temperature or even a little less. Every filet has a different thickness so always bake pieces of similar thickness together. If you don’t have a meat thermometer you can test if the filet is flakey in the center. The second it is flaky take it out, not even a second longer.

In the case of thick Mahi Mahi filets like the ones I’m using in this recipe, it’ll take about 14-16 minutes in the oven to be done. Since I like turning on the broiler for a minute at the end for a little extra crunchy crumbles I subtract that from the baking time. At 13 minutes I usually switch to broiler.

Dry your fish filets really well. Take them out of the fridge for at least 15 minutes before they will hit the oven and let them sit on a plate. They will release quite a bit of water. Take a paper towel and dry each filet on all sides.

Storing Instructions

I do not recommend reheating fish because then it overcooks. So unless you’re ok with eating fish cold (I am) I recommend you only make as much as you believe you’ll eat in one meal.

My husband and I eat fish cold the next day without a problem. If you’re like us, simply store it in an airtight container in the fridge. By reheating the rice and asparagus and cutting the fish into small pieces and mixing it into the hot rice it’ll get to room temperature pretty quickly.

What To Serve with Mahi Mahi with Almond Parmesan Crumbles

I like taking advantage of the oven heat and roasting some asparagus on a separate baking sheet. They take 12-14 minutes so it’s perfect. Same time as the fish.

As a carb….you all know it….I’m the queen of Instant Pot Rice. Almost every day that’s how I start dinner prep. Get rice cooking in the Instant Pot because I can set it and forget it and then off I go to concentrate on whatever else I want to make.