This Cashew Crusted Mahi Mahi is a big hit with every member of our Yankee Homestead family. The recipe is also Paleo, so it should fit into a wide range of meal plans.
Not exactly homegrown
We love growing (and eating) our own food, but sometimes it’s nice to have other options. Since we don’t fish and haven’t yet figured out a way to raise our own fish, this recipe for Cashew Crusted Mahi Mahi still falls in the category of that 30% of our food that we don’t raise ourselves.
One day we hope to add at least one pond to our property, but until then, I’ll continue to buy wild caught fish at the grocery store.
A few notes about ingredients…
- Fish: I’ve had success substituting haddock for the mahi mahi. Similarly, I suspect that most mild, white fish would work well in this recipe. Just be sure to look for thick fillets and wild caught fish.
- Cashews: I do recommend soaking and drying all nuts.
- Starch: Don’t skip the starch, whether you use potato, arrowroot, or tapioca. It helps everything else stick to the fish. I tried it once without the starch and it was a disaster!
- Cayenne: 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.
Meal planning tip
Cashew Crusted Mahi Mahi leftovers are perfect for fish tacos the next day!
The first night, we eat the fish straight out of the oven with simply prepared veggies. Then, on the next night we make fish tacos. Yum! A little fish goes a long way when it comes to tacos, so the amounts work out perfectly for our family of five.
I gently reheat the fish in the toaster oven. Then we flake the fillets into coconut tortillas and pile on our favorite toppings, such as avocado, salsa, lettuce, diced mango, etc.
- Preheat oven to 350 degrees.
- Set up your assembly line: 1 plate, 3 shallow bowls and a baking dish.
- Rinse fish and pat dry, then stack on a plate.
- Bowl #1: Mix starch with cayenne pepper, salt, and black pepper.
- Bowl #2: Add coconut milk, starting with ¼ cup.
- 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.
- When every piece of fish has been added to the baking dish, use the leftover coconut milk and nut topping to fill in any gaps on the tops of each fillet.
- Bake at 350 degrees for 15- 20 minutes or until golden.
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…