- 4 ounces raw Mahi Mahi
- 1/ 2 cup organic shelled pistachios
- 1/ 2 cup organic shelled almonds
- 10 sprigs stem parsley
In a processor crushed almonds and pistachios with fresh parsley about 10 springs
Cut Mahi Mahi fillet in 3 pieces per person. Condiment the fish with black pepper, garlic powder, lemon zest and Himalayan salt. Spread tahini on the surface of the fish and crust the pieces of fish with combined almond, pistachio and parsley crumble.
Prepare in your pan, olive oil and 1 tbs of butter and let it bubble but not burn. Place your Mahi Mahi in the pan on medium heat. Cook until golden 4-5 minute per side.
Transfer to a plate, I paired this delicious entree with a cactus leaf salad (nopal), smith apples, jicama, cherry tomatoes yellow and red and cilantro. lime juice and olive oil vinaigrette. I used avocados to add richness.