Cashew Crusted Mahi Mahi
(or Moffee-Moffee, as our resident two-year-old calls it)
This is one of our all-time favorites! It’s a big hit with every member of our Yankee Homestead family. And it’s gluten/dairy/sugar/egg/corn/soy/etc-free, to boot!
- 2 lbs fresh, wild-caught mahi mahi, cut into four 8oz . portions
- 1 cup chopped cashews (I use crispy cashews)
- 1/4 cup starch (I use BRM potato starch)
- 1/4 teaspoon cayenne pepper
- 1/4 cup coconut milk (I use Native Forest)
- salt & pepper (I use Redmond’s Real Salt)
- 1/4 cup shredded coconut
- Preheat oven to 350 degrees.
- Set up your assembly line: 1 plate, 3 shallow bowls and a baking dish.
- Rinse fish and pat dry.
- Place fish on a plate (or in a bowl).
- In bowl #1: Mix starch with cayenne pepper, salt and pepper.
- In bowl #2: Add coconut milk.
- In bowl #3: Mix chopped cashews with shredded coconut.
- Dredge fish portions (top only) in starch mixture, shaking off excess.
- Dip top of fillet (with the starch) into the coconut milk.
- Press top of fillets onto cashew mixture, making sure each fillet is evenly coated.
- Place in baking dish, cashew side up.
- After each piece of fish is in the baking dish, add leftover milk and nut topping to tops of fillets.
- Bake at 350 degrees for 15- 20 minutes or until golden.
- I buy my wild-caught mahi mahi at Wegman’s, and use (2) 12-oz. packages (4 fillets total) for this recipe.
- Don’t skip the starch, whether you use corn or potato. It helps everything else stick to the fish. (I tried it once without the starch and it was a disaster)!
- Don’t skip the cayenne, either. You can adjust the amount up or down, but don’t skip it. It really adds to the flavor and gives it a slight kick.
- I use my mini-chopper to chop up the cashews.
- View the original recipe here.
Like fish? Try these recipes: