Walnut Crusted Crispy Mahi Mahi
Quick, kid-friendly, and gluten-free, walnut crusted crispy mahi-mahi is perfect for dinner any night of the week!
Servings: 4 servings
- 1 cup walnuts finely chopped (I buzz mine up in a food processor into a “meal”)
- ½ cup white rice flour or coconut flour if you are grain free/Paleo
- 2 tsp smoked paprika optional but lovely color and flavor
- 1-2 eggs whisked
- 4 wild caught Mahi Mahi fillets
- Sea salt/pepper to taste
- ¼ -1/3 cup avocado oil for the skillet enough to completely cover your skillet generously
- Lemons and parsley to garnish if you choose.
Pre-heat the oven to 450 degrees.
Combine the walnut “meal,” rice flour, and paprika in a shallow dish or plate. Set up the whisked egg in a bowl next to the walnut mixture and a clean plate for your coated fish at the end.
Coat the Mahi Mahi in the whisked egg, and then the walnut/flour mixture on all sides. Place the coated fish on a clean plate while you finish coating the rest of the fish. Sprinkle the tops of the coated fish with sea salt and pepper to your taste.
Heat the avocado oil in a skillet over medium/high heat. When the oil is hot, place 2 of walnut crusted Mahi Mahi fillets in the skillet and cook for 2-3 minutes ON EACH SIDE until the outside of the fish is golden brown. The less you move the fish around the crispier they will get – I even set a timer for about 3 minutes so I am not tempted to peek! When those 2 fillets finish cooking, place them on a baking sheet while you cook the other 2 fillets. You can cook all 4 in the skillet if your skillet is large enough, but do not over crowd them. I think the fish gets crispier using a cast iron skillet, and mine is smaller so I just do 2 at a time.
Place the baking sheet with the crusted fish into a 450 degree oven for 10 minutes to finish cooking the middle. Garnish with lemons and parsley if you choose.