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Cashew-Coconut Crusted Mahi Mahi with Orange-Banana Salsa

Pay attention, folks – this is a good one.

Beloved and I live about two miles from our workplace, and come home for lunch nearly every day.  It’s often the only “down time” we get from the demands of work and family, and we enjoy it a great deal.  Most of the time, we eat leftovers from a previous meal – usually dinner the night before – but when there are no leftovers, I’ll throw something relatively simple together.

This is one of those dishes.

Lunch is almost the only time we eat fish, since The Young One’s consumption of seafood is pretty much limited to scallops and shrimp.  This particular fish lunch was one of those wonderfully fortuitous occasions where you just happen to have all of the ingredients on hand and decide to throw them together to see what will happen.  Mahi mahi?  Check.  Cashews and coconut?  Check.  An orange and a banana?  Check.  A poblano pepper that should be used posthaste?  Check.

This takes no time at all to put together, especially if you’ve roasted the pepper ahead of time, and I cannot even begin to tell you how delicious it was.  Served over a puree of roasted parsnips, this managed to be sweet, savory, rich, light and bright all at the same time.  Neither of us could believe how good it tasted – in fact, Beloved called it…well, I’ll let him tell you in the comments section.

If you don’t have a poblano, feel free to use a jalapeno or other pepper for the salsa (roasted or not; it’s up to you).

Cashew-Coconut Crusted Mahi Mahi with Orange-Banana Salsa

4.8 from 4 reviews
Cashew-Coconut Crusted Mahi Mahi with Orange-Banana Salsa
Serves: 2
  • 2 filets mahi mahi, about 5 ounces each
  • salt
  • freshly-ground black pepper
  • Mrs. Dash Extra Spicy seasoning blend
  • 1/4 cup cashews, very finely chopped
  • 1/4 cup finely shredded unsweetened coconut
  • 1 tablespoon tapioca or arrowroot flour
  • 1 medium orange, peeled and roughly chopped
  • 1 medium banana, peeled and sliced
  • 1/4 cup red onion, finely chopped
  • 1 medium poblano pepper - roasted, peeled, seeded and diced
  • 1/4 cup cilantro, chopped
  • salt to taste
  1. Preheat oven to 400 F.
  2. Mix together the cashews, coconut and tapioca flour together in a small bowl. In a separate, larger bowl, combine all of the salsa ingredients; taste and season with salt as needed. Cover with plastic wrap and refrigerate until the fish is ready.
  3. Pat the fish dry with a paper towel and place on a lightly greased baking sheet. Sprinkle with salt, pepper and the spicy seasoning blend, then top each filet with the cashew/coconut mixture, divided evenly.
  4. Bake the fish for 18 to 20 minutes, or until it flakes easily with a fork. Top with the orange-banana salsa and serve.
  5. Nutrition (per serving): 404 calories, 18.3g total fat, 35.4mg cholesterol, 40mg sodium, 1214.4mg potassium, 38.3g carbohydrates, 7.1g fiber, 17.2g sugar, 26g protein.


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