Almond Parmesan Crusted Mahi Mahi

Almond Parmesan Crusted Mahi Mahi

You know how people crave chips sometimes? That happens to me with seafood. Actually, it happens with chips, too, so maybe I should think of a better example. Almond Parmesan Crusted Mahi Mahi satisfies my seafood craving.

By the way, spellcheck doesn’t recognize “mahi mahi.” That’s what the bag says, so that’s what I write.

This terrible Chicago winter continues, so I have little motivation to eat meals out. Eating out means I have to go from the apartment to the car, from the car to the restaurant, from the restaurant to the car and from the car to the apartment. In “Chiberia,” that is too much. Of course, if I’m already out, I can eliminate the trip from the apartment to the car, so then I can go out.

The point of the last paragraph was that since I’m home more, I cook more. And I cook fish because I like it.

Almond Parmesan Crusted Mahi Mahi (1)

This is a simple pan-fried fish, and you might even have all the ingredients on hand. It’s simple, yet sophisticated; a last minute entree.

Almond Parmesan Crusted Mahi Mahi

1 pound mahi mahi, thawed

1/2 cup almonds

1/2 cup parmesan cheese

1/2 cup dijon mustard

2 tbsp soy sauce

1 tsp lemon juice

1/2 tsp onion powder

olive oil

salt and pepper

In a small, flat bowl, combine dijon mustard, soy sauce, lemon juice and onion powder. In another small, flat bowl, combine almonds and parmesan cheese. Grease skillet with olive oil. Take one mahi mahi filet, and coat it with the dijon mustard mixture. Then dip, the filet in the almond mixture. Repeat with remaining filets, and place in skillet. Cook fish until cooked through, about 4 minutes on each side.

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