Pistachio-Crusted Mahi Mahi

This Pistachio-Crusted Mahi Mahi is a simple, elegant seafood dish made with crushed pistachios, lemon zest, and a light mayo coating for a flavorful, crunchy crust—perfect for weeknight dinners or special occasions.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 servings

Calories: 332 kcal per serving

Ingredients

2 - Mahi Mahi filets
½ cup - pistachios
¼ cup - fresh parsley
1 - lemon
2 tablespoons - Whole30-compliant mayonnaise
¼ tsp - sea salt
pinch - black pepper

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Add pistachios and packed parsley to the bowl of a small food processor. Pulse until well combined and texture is like large grains of sand, with very few chunks of pistachio. Stir in zest of one lemon, sea salt and black pepper.
Pour pistachio coating onto a plate.
Use a paper towel to pat dry the Mahi Mahi filets. Brush a thin layer of mayonnaise – about 1 tablespoon per filet – onto the top of each piece.
Press the mayonnaise-coated side of each filet into the plate of pistachio coating, coating well. Press extra coating onto the top, ensuring full coverage.
Place fish on the parchment-lined baking sheet and bake for 12 to 14 minutes, until fish is cooked to 145 degrees F internally and is flaky. Serve.

Nutrition