Cashew Crusted Mahi Mahi with Crispy Onions
Elevate your weeknight dinner with this Cashew Crusted Mahi Mahi with Crispy Onions—a dish that's as elegant as it is satisfying. Succulent mahi mahi fillets are coated in a golden crust of finely chopped cashews and panko breadcrumbs, offering a delightful crunch with every bite. The topping of crispy, buttermilk-soaked onions adds a savory, irresistible texture, while a drizzle of sweet and tangy honey-Dijon sauce ties it all together. Baked to perfection and paired with fried onions for a gourmet finish, this recipe is bursting with flavor yet simple enough to prepare in under 45 minutes. Perfect for seafood lovers and those seeking a versatile yet sophisticated meal idea, this dish is sure to impress both family and guests alike.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Mahi Mahi fillets
- 1 cup Cashews
- 0.5 cup Panko bread crumbs
- 0.25 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 1 large Yellow onion
- 1 cup Buttermilk
- 2 cups (for frying) Vegetable oil
- 0.5 teaspoon Salt (for onions)
- 2 tablespoons Honey
- 1 tablespoon Dijon mustard
- 1 tablespoon Lime juice
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a food processor, pulse the cashews until finely chopped but not powdered. Mix the chopped cashews with panko bread crumbs in a shallow dish.
Set up a breading station with three shallow dishes: one for the flour, one for the beaten eggs, and one for the cashew mixture. Add salt, black pepper, and cayenne pepper to the flour and mix.
Pat dry the mahi mahi fillets and dredge each in the seasoned flour, shaking off any excess. Dip the floured fillets into the beaten eggs, then press them into the cashew mixture, ensuring an even coating.
Place the coated mahi mahi fillets onto the prepared baking sheet and bake in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork and the crust turns golden brown.
While the fish is baking, thinly slice the yellow onion into rings. Submerge the slices in buttermilk and let soak for at least 10 minutes.
Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Working in batches, remove the onion slices from the buttermilk, shake off the excess, and fry until crispy and golden brown, about 2-3 minutes per batch. Drain on paper towels and season lightly with salt while still hot.
In a small bowl, whisk together honey, Dijon mustard, and lime juice to create a quick sauce for the fish.
To serve, plate the cashew-crusted mahi mahi, drizzle with the honey-Dijon sauce, and top with a generous handful of crispy onions. Enjoy immediately.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 69.7 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 15.5 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
