Herb and Walnut Crusted Mahi Mahi

April 29, 2011  •  Fish & Seafood,

One of the best things about spring is the plethora of herbs growing right outside my kitchen door. And this is one of those examples where you can just have a plain boring piece of fish, or something special with about 2 minutes of extra work.Start with some parsley, thyme, walnuts and breadcrumbs……and pulse in the food processor until you have a nice herbed breadcrumb and walnut mixture.Add just enough extra virgin olive oil to make a paste……then press it onto the top of the fish, season each piece with salt and pepper, and bake. It’s that easy, but it happens to bring spring to the piece of mahi mahi. “And that’s a good thing.”

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Herb and Walnut Crusted Mahi Mahi
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh parsley
  • ¼ cup walnuts
  • ¼ cup breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • 2 mahi mahi filets, about 4-6 ounces each
  • salt and pepper, to taste
  1. Combine herbs, walnuts and breadcrumbs in the food processor and pulse until finely chopped and well mixed. Pour into a bowl and add olive oil to make a paste. Spray a baking dish with cooking spray and place the mahi mahi in the dish. Press breadcrumb mixture onto the top of each filet, then season with salt and pepper.
  2. Cover with foil and bake at 375 degrees for 15 minutes. Remove foil and place under the broiler for 2-5 minutes to brown the topping, watching closely to be sure it doesn't burn.



5 Comments  •  Comments Feed

  1. Lea Ann says:

    Simple, fresh, delicious and healthy. Love it.

  2. Karen Harris says:

    What a fresh recipe, perfect for spring. I’m hungry.

  3. cj says:

    just tried this. yummy! now am wondering what goes well with it? i’m having it with coconut rice and steamed peas…

  4. Ken Kaye says:

    I bought 1/2 pound of Mahi and reduced ingredients by half. I have a conventional electric stove/oven. My estimate of the maximum thickness of the fillet is 3/4 “. The browning did not occur within a reasonable amount of time and so I browned it using a cast iron skillet. My question is about the browning. Is the assumption that the dish was supposed to be prepared in a separate broiler appliance?

    • Michele says:

      Ken, after the fish was cooked, I simply put it very close to the hot broiler element in my regular oven to brown the top. It’s always hard for me to assess what went wrong in others’ kitchens without being there, but hope you found a solution!

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