Mahi Mahi Almandine

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*Pictured above with Parmesan Orzo & a side of green beans

So we've already established the fact that I'm a rookie when it comes to seafood. Broiled Parmesan Tilapia is so far my favorite, but there is a close runner-up...Mahi Mahi Almandine. The topping of this consists of butter, lemon juice and almonds (& parsley), and it is very flavorful. The actual fish itself is very "meaty" - and doesn't have a "fishy" aroma. That might be why I tried this in the first place! 

4 (6 oz.) Mahi Mahi fillets
Salt and pepper
Lemon juice
1 clove garlic, minced
1/4 cup slivered almonds - I used sliced
2 tablespoons butter
2 tablespoons lemon juice
Minced parsley

Rinse and wipe fillets dry. Sprinkle with salt & pepper and a few drops of lemon juice. Grill 4 or 5 minutes on each side. Cook until fish flakes easily. Or heat up your George Foreman and grill for 4 1/2 minutes total (our only option as we live in an apartment!).

Meanwhile, saute minced garlic, almonds and butter until almonds are golden brown. Add lemon juice and parsley. Spoon over grilled fish and serve immediately.

1 comment:

  1. Mahi Mahi is one of the few white fishes that I like! Yum! Thanks for sharing!


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