Ingredients
The following ingredients have 4 Servings
- 1 lb mahi-mahi fillet (skin removed)
- Salt and freshly ground black pepper
- 1/3 cup unsalted cashews (crushed)
- 1/4 cup panko
- 2 tablespoons melted butter
- 1/2 cup Greek-style plain yogurt
- 1 tablespoon coconut milk (optional)
- 1/4 cup crushed pineapple (well drained)
- 1-1/2 tablespoons fresh ginger (grated)
- 2 teaspoons chiffonade of fresh mint
- Salt and freshly ground pepper to taste
Instruction
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil and spray with nonstick spray. Place the fish on the sheet and season both sides with salt and pepper. Place in the oven to bake for 5 minutes.
- Combine the cashews, panko and melted butter in a small bowl. Remove the fish from the oven and distribute the nut-crumb mixture evenly over the top. Pat down gently to form a crust and return to the oven until the fish is cooked through and the crust is golden brown, about 5 to 7 minutes more.
- In a small bowl, whisk together the ingredients for the raita and transfer to a serving bowl. Remove the fish from the oven and serve immediately, passing the raita for dipping.