Herbed Almond Crusted Mahi Mahi
A new take for crusted Mahi Mahi - this time using Kuhlman’s incredible Herbed Almonds for the crust! Quick, easy, and very tasty, this is a perfect way to kick up your fish dishes! Plus, we’ve used a tangy, sweet chili lime butter sauce to give extra pizazz and brightness to the dish. Enjoy the sauce on all kinds of dishes, but it’s particularly amazing on the Herbed Almond crusted Mahi Mahi!
Directions
Make the Sauce:
Add the chili-garlic sauce, lime juice and white wine to a saucepan. Stir to combine.
Heat over medium heat allow mixture to simmer until reduced by 1/3, about 10 minutes.
Pour the mixture into a small bowl and set aside.
Pour the heavy cream into the saucepan. Simmer over medium heat until reduced by 1/3, about 5 minutes, whisking occasionally to keep it from sticking to the bottom.
Reduce heat to medium-low and whisk the chili garlic mixture into the cream.
Add the butter to the saucepan about 2 Tablespoons at a time, whisking to combine.
Add the maple syrup and continue whisking until all of the butter is thoroughly incorporated.
Cook the Fish:
Preheat oven to 425 degrees. Spray a baking sheet with olive oil and set aside. Alternatively, use a silpain
Chop the Herbed Almonds and place them in a shallow bowl with the garlic powder. Mix to combine. Look for a rough chop on the almonds, not too fine.
Dry the mahi-mahi filets with a paper towel, then brush the top with softened butter.
Press the filets into the chopped nut mixture as evenly as possible.
Place the filets in the prepared baking pan. Sprinkle additional nuts over the filets to fill in any blank spots.
Bake 10 to 12 minutes, until the fish is opaque throughout and flakes with a fork. (internal temperature 145 degrees) {Times will vary depending on thickness}
Drizzle the Sweet Chili Lime Butter Sauce over the Herbed Almond Crusted Mahi-Mahi and serve immediately.
Enjoy!
Notes and Options:
Serve over wild rice or couscous with roasted asparagus (with the chili lime butter) and a side salad or a bowl of butternut squash soup.
Ingredients
Fish:
½ cup chopped Herbed Almonds
⅛ tsp garlic powder
10 ounces Mahi-Mahi filet, two 5 ounce filets
½ Tablespoon softened butter
Sweet Chili Lime Butter Sauce:
1 Tablespoon chili garlic sauce
1 large clove minced garlic about 1/2 Tablespoon
3 Tablespoons fresh lime juice
⅓ cup dry white wine, we recommend Kuhlman Cellars Estate White
½ cup heavy cream
½ cup unsalted butter
1 tsp maple syrup, we recommend Crown Maple Syrup
Suggested Wine Pairing:
This is a classic white wine dish - look for something dry with bright acidity to nicely compliment the saltiness of the Herbed Almonds and the delicate nature of Mahi Mahi
Kuhlman Cellars Estate White, a New Zealand Sauvignon Blanc or an Italian Pinot Grigio will pair nicely
