Recipe: Dukkah-Crusted Mahi Mahi with Oven Steamed Veggies and Fruit Salsa

This was a great mahi mahi recipe! We'd been putting of cooking the rest of the mahi mahi in the freezer since the last time I'd marinated and panfried it, it had gotten (sadly) dry and bland.

This time, I crusted it in dukkah, and served it atop banana-leaf steamed veggies and a great tasting mango, pineapple, bell pepper and kiwi salsa. We couldn't decide what was better - the herbed mahi mahi, or the fruity yet spicy salsa!



Ingredients - Mahi Mahi

2 mahi mahi portions (about 1 lb / 454 g all together)
1 c flour
1 egg, beaten
1 c dukkah

Ingredients - Fruit Salsa

1/3 c canned mango, finely diced
1 small kiwi, finely diced
1/4 cup fresh pineapple, finely diced
1 jalapeno pepper, trimmed, seeded, minced
1/3 c green bell pepper, finely diced
1/3 c red bell pepper, finely diced
Juice of one lime
Salt and Pepper to taste



Ingredients - Vegetables

1 small zucchini, halved and sliced
1 kale leaves, chopped
1/2 green bell pepper, roughly chopped
1/2 red bell pepper, roughly chopped
1 T olive oil
1/4 t ground thyme
1/4 t oregano
Salt & Pepper to taste
1 T butter


Method

Combine all salsa ingredients in a non-reactive bowl. Stir to combine and taste for seasoning. Reseason if necessary; cover and chill until ready to use.

For the vegetables, combine veggies in a bowl and toss in olive oil, herbs, salt and pepper. Place on banana leaves or parchment paper and dot with small pieces of butter. Wrap and secure with a skewer or kitchen twine. Bake at 400 degrees fahrenheit for about 20 minutes.

For the mahi mahi, rinse and pat dry the portions. Prepare a breading station: in three shallow dishes, pour 1 c flour into one, beat 1 egg in another, and place dukkah into the third dish. Dredge the mahi mahi into the flour, coating all sides. Remove any excess, and dip into egg bath. Finally, dredge into dukkah, pressing mixture into all sides. Repeat with other piece of fish.

Heat a tablespoon of vegetable oil in a non-stick pan over medium heat. Cook for about 4 minutes on each side until nut mixture is toasted and fish is cooked all the way through. Serve on a bed of steamed veggies, garnished with fruit salsa.

I was surprised at how good the salsa was - the mango and pineapple really worked well here. The next day, M took some leftover salsa and mixed it with a bit of mayo and we enjoyed it with chicken strips!



As for other leftovers, I had a piece of leftover fish on a bed of baby spinach for lunch the next day, along with fresh pineapple and a pistachio square from Fratelli Bakery. The fruit salsa served as a dressing of sorts for the salad, and still went well with the mahi mahi.