Self-care from Cell to Soul!

Pistachio Crusted Mahi Mahi & Steamed Asparagus


Ingredients

Mahi Mahi

  • 4 6oz Mahi Mahi fillets
  • 1/2 C Pistachios
  • 1/2 C gluten free Panko breadcrumbs
  • 2 Egg
  • 4 T Unsweetened Coconut Milk
  • Coconut Oil
  • Salt
  • Pepper


Asparagus

  • 1 lb asparagus, cut in half
  • 1 tsp salt
  • juice of 2 lemons

Directions

Mahi Mahi

  • Preheat oven to 450 degrees
  • In food processor, or Vitamix, chop pistachios until very fine
  • On a plate, mix together the nuts, bread crumbs and seasonings
  • In small bowl whisk egg and milk
  • On medium to high heat, add coconut oil to  large skillet.
  • Dip Mahi Mahi in egg mixture, thoroughly
  • Coat both sides with the nut mixture
  • Add fish to hot oil in skillet and cook each side for about 3-4 minutes.
  • Place skillet in the oven and bake for another 10 minutes or until firm through.

Asparagus

  • Add the asparagus to a steam basket and steam for several minutes, until you can poke it with a fork. 
  • Remove and sprinkle with salt and lemon juice.