Nutrition per serving may change if servings are adjusted.
4 (4-5 ounce) fresh or frozen mahi mahi fillets
5 teaspoons honey, warmed, divided
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
½ cup salted, dry roasted pistachio nuts or whole almonds
¾ teaspoon chili powder
¼ teaspoon onion powder
¼ teaspoon paprika
1⅓ cups cooked quinoa
½ cup chopped red bell pepper
¼ cup chopped red onion
¼ cup chopped fresh cilantro, plus sprigs for garnish
Thaw fish, if frozen. Preheat oven to 325°F. Line a baking sheet with parchment paper; set aside. For lime dressing, finely shred the peel and squeeze the juice from lime. Combine the lime peel, lime juice, 2 teaspoons of the honey, the oil, salt, and ground pepper in a small bowl; set aside.
Combine pistachios (or almonds), chili powder, onion powder, paprika, and 1 teaspoon honey in a small bowl. Spread on the prepared baking sheet. Bake for about 12 minutes or until toasted; cool. Place the nut mixture in a small food processor; cover and process until finely crushed.
Increase oven temperature to 425°F. Re-line the baking sheet with parchment paper; set aside. Rinse the fish; pat dry with paper towels. Brush top of the fish with the remaining 2 teaspoons honey. Sprinkle with the crushed nut mixture, pressing to adhere. Place the fish on the prepared baking sheet. Bake for 10 to 15 minutes or until the fish flakes easily when tested with a fork.
Meanwhile, combine quinoa, bell pepper, onion, and chopped cilantro in a medium bowl. Stir in the reserved lime dressing. Serve the fish with the quinoa mixture. If desired, garnish with cilantro sprigs.