Parmesan-Crusted Mahi Mahi with Tomato Asparagus Sauce

date: November 6, 2012

Nutrition Information (per serving)

32 g
688 mg
16 g
12 g
4 g
196 mg

Tomato Asparagus Sauce
¼ cup minced shallots
2 tsp extra virgin olive oil
2 med tomatoes, diced
4 stalks asparagus, blanched and diced
2 tsp white balsamic vinegar
½ tsp sea salt
¼ tsp freshly ground black pepper
2 whole eggs
Pinch sea salt
Pinch freshly ground black pepper

1 lb Mahi Mahi, cut into 4 equal fillets
½ cup grated Parmesan cheese
2 cups cooked black eyed peas
2 tsp extra virgin olive oil
½ cup thinly sliced onion
4 cups chopped mustard greens

  1. Preheat oven to 375F.
  2. In a medium sauté pan, sauté shallots in olive oil over medium heat until translucent. Add remaining ingredients for sauce and sauté 5 more minutes. Set aside.
  3. Lightly coat a large sauté pan with canola oil. Place over medium heat.
  4. In a medium bowl, beat eggs with salt and pepper. Spread Parmesan on a large plate. Dip fish in egg and dredge in Parmesan. Gently place fish in hot pan and cook over medium heat until golden brown, about 2 minutes on each side. Transfer to a baking pan and bake for 10 minutes, or until fish is cooked through.
  5. In a large sauté pan, heat olive oil over medium heat. Sauté onions until translucent. Add mustard greens and cook until wilted, about 1 to 2 minutes.
  6. Serve 1 fish fillet with ¼ cup sauce, ½ cup black-eyed peas and ½ cup sautéed mustard greens.

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