Mild tasting mahi mahi gets a spicy and nutty infusion with this crunchy chili-pistachio coating. Served with a quinoa salad, this healthy meal is ready in just 45 minutes.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. Preheat oven to 325 degrees 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.

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  • 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 degrees 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.

Tips

Equipment: Parchment paper

Nutrition Facts

322 calories; protein 27.5g 55% DV; carbohydrates 28.3g 9% DV; dietary fiber 4.3g 17% DV; sugars 10.4g; fat 11.5g 18% DV; saturated fat 1.6g 8% DV; cholesterol 82.5mg 28% DV; vitamin a iu 1097.7IU 22% DV; vitamin c 28.7mg 48% DV; folate 52.3mcg 13% DV; calcium 54.6mg 6% DV; iron 3.2mg 18% DV; magnesium 96.7mg 35% DV; potassium 828.7mg 23% DV; sodium 328.3mg 13% DV.