Unusual recipes

Crispy Tarragon Baked Mahi-Mahi

Crispy Tarragon Baked Mahi-Mahi

Yield

Serves 4 (serving size: 1 fillet)

The secret to keeping this baked mahi-mahi fillet really tender? It’s the mayonnaise mixture (we suggest canola mayo, which is high in heart-healthy fats without any sat fat). And the tarragon-lime crust has a nice crispy contrast with a pop of herb and citrus freshness. Serve this low-carb, high-protein entrée over your favorite greens or salad.

Ingredients

  • Cooking spray
  • 1/3 cup canola mayonnaise
  • 1 teaspoon finely chopped shallot (from 1 small [1/2 oz.] shallot)
  • 4 (6-oz.) skinless mahi-mahi fillets
  • 1/4 cup panko (Japanese-style breadcrumbs)
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon lime zest (from 1 lime)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutritional Information

  • Calories 213
  • Fat 7g
  • Satfat 0g
  • Unsatfat 6g
  • Protein 32g
  • Carbohydrate 4g
  • Fiber 0g
  • Sugars 0g
  • Added sugars 0g
  • Sodium 554mg
  • Calcium 3% DV
  • Potassium 15% DV

How to Make It

Step 1

Preheat oven to 425°F. Coat a baking sheet with cooking spray. Stir together mayonnaise and shallot in a small bowl. Spread mixture evenly over mahi-mahi fillets to cover. Arrange fillets in an even layer on prepared baking sheet.

Step 2

Stir together panko, tarragon, lime zest, salt, and pepper in a small bowl. Sprinkle mixture evenly over prepared fillets. Bake in preheated oven until panko is lightly browned and a thermometer inserted in thickest portion of fillets registers 140°F, 14 to 16 minutes.


Watch the video: Baked Mahi Mahi Recipe (August 2021).