Isn’t it great to rediscover old friends? Even old food friends? Like this Cashew Crusted Mahi Mahi…
When my kids were young and I lived the corporate life, this dish was a favorite. I had a source of premium mahi mahi (frozen in individual serving sizes) and an afterschool nanny who would make this dish, adapted from Adelphia Seafood. Preparation was quick enough to squeeze between swim club pick up and dance class drop off. And the great flavor pleased kids and adults!
Fast forward to life as a stay-at-home mom with more time, but less money… and the recipe faded away. (Though we did go one round with some bad cheap mahi mahi—eeuuww!)
Recently, however, I was looking for a dish to serve to some dinner guests that would taste special yet not keep me in the kitchen. When I found marinated mahi mahi at Costco (it rinsed off just fine & was reasonably priced), it was time to revive Cashew Crusted Mahi Mahi. With everything ready to go before they arrived, I didn’t miss any conversation!
Now that my kids are older, I’ve started taking some classes. Photography at the local technical college, adult swimming with the recreation department, along with my longstanding ballet. I am again racing home just in time for dinner.
You never know when life will come full circle. Quick is back on the menu. Along with Cashew Crusted Mahi Mahi!
- 1 1/2 lbs. Fresh Mahi Mahi (4-6ounce portions)
- 1 cup Chopped Cashews (I prefer raw unsalted)
- 1/4 cup Cornstarch
- 1/2 teaspoon Cayenne Pepper
- 1/2 cup Coconut Milk (I freeze the remainder in ½ cup sizes)
- ½ teaspoon salt
- Rinse fish and pat dry.
- Fill one bowl with coconut milk, another bowl with chopped cashews and a third bowl with a mix of the cornstarch, cayenne pepper, salt and pepper.
- Dredge the top of the first piece of fish in cornstarch mixture and shake off excess.
- Dip top of fillet (with the cornstarch) into the coconut milk then lay on chopped cashews. Place fillet, cashew side up, in baking dish sprayed with non-stick vegetable spray.
- Repeat with the remaining fillets, snugging them tightly one next to the other in the baking dish. Top with the remaining coconut milk.
- Bake at 350 degrees for 20 minutes until golden and cooked through.