Cashew Crusted Mahi Mahi
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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.
Cashew Crusted Mahi Mahi
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6-8 servings 1x
- Category: Main Dish
Ingredients
- 2 lbs wild-caught mahi mahi, cut into individual portions
- 1 cup chopped cashews
- 1/2 cup potato starch (can substitute arrowroot or tapioca flour)
- 1/4 teaspoon cayenne pepper
- 1/4 to 1/2 cup coconut milk
- 1/2 tsp unrefined sea salt
- 1/8 tsp ground black pepper
- 1/4 cup shredded coconut
Instructions
- 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 1/4 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.
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Looks delicious! I’m definitely going to have to try it. I’d like to hear from veggie dishes as well if you can share them.
Cherith, did you see this recipe for Roasted Veggies? I’ll be posting more in the near future, so stay tuned…
This was really great! Totally going on the rotation… 🙂 Loved the crisp of the nuts & the bit of heat from the pepper. Paired with miso green beans made a super easy dinner for me & the hubbs.
I’m so glad you liked it, Laurie!