“Mahi Mahi with Almond Parmesan Crumbles = OMG!!!” ☜ this sums up pretty much the whole dish. There are no other words that describe this better but don’t worry I won’t leave it at this. You guys know too well how much I love to talk and write and dream about food and its preparation so here comes a little more.
I have never eaten Mahi Mahi before and I have to say I am in love with its texture and tempted to make this my one and only fish once and for all. You know this won’t happen. I never stick to just one sort of food and I love to explore new foods and only this is how I got to taste Mahi Mahi in the first place, but this fish is so tasty it at least makes me think about abandoning trying any other fish and stick with this one for a lifetime.
The meat is firm, almost chicken like, and it holds wonderfully together as opposed to many other fish filets that always break apart when handling. Its taste is very subtle and thus probably one of the best fish for non fish lovers or even fish haters (Hi Liz!). You know, most people that do not like fish, or sea food for that matter, have only tried cheap fish that smell and taste very, well for lack of a better word, fishy. And who likes those anyway? A good quality fish prepared in the right matter, such as my Mahi Mahi with Almond Parmesan Crumbles, doesn’t smell and taste fishy but rather, again for the lack of a better word, OMG! D.E.L.I.C.I.O.U.S.! So, if you don’t tend to like fish but want to start enjoying eating fish and take advantage of its health benefits, such as it’s high amounts of Omega-3 fatty acids which are good for your brain and your heart I recommend eating Mahi Mahi. Many people are concerned about the contaminants, such as mercury, in fish because today’s oceans are so contaminated but I believe the benefits of eating fish outweigh the possible risks of exposure. As a general rule, the bigger the fish the higher the mercury level. So shark, swordfish or tuna tend to have the highest mercury levels. The smaller the fish the lower the mercury level. So Anchovies, Shrimps, Herring etc. tend to have quite low mercury levels. Since Mahi Mahi is of moderate size, its mercury levels are moderate as well. Now, it has been found that cilantro (the fresh herb also known as coriander) has potential chelation properties for heavy metals such as mercury and therefore I believe it is always a good idea to eat any kind of this with some fresh cilantro. Besides its potential super power it tastes amazing and gives your fish this rich herb smell and flavor no one can say no to, especially when combined with almond parmesan crumbles that melt on your tongue. Mmmmmm!
Mahi Mahi with Almond Parmesan Crumbles
- 2 Mahi Mahi filets
- 1/4 cup almond flour
- 1/4 cup Parmesan cheese (roughly grated)
- 2 Tbsp butter (melted)
- 1 hand full cilantro leaves
- Preheat oven to 400 F (200 °C).
- Butter an ovenproof dish's bottom.
- Salt and pepper Mahi Mahi filets and place in buttered ovenproof dish.
- Wash and destem cilantro and finely chop about a hand full of leaves only.
- In a small bowl, mix together almond flour, chopped cilantro and roughly grated Parmesan cheese and then mix in melted butter to form crumbles.
- Sprinkle crumbles evenly over the two Mahi Mahi filets.
- Bake for 16-18 minutes (depending on the thickness of the filet). Don't bake too long or the fish fill be dry. Try 16 minutes and test with a fork in the middle if the flesh flakes off. If now, put in for another 2 minutes and repeat the process until the fish is barely cooked through.
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