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Parmesan-Crusted Mahi Mahi with Tomato Asparagus

45 Minutes
4 People
Close-up of parmesan crusted mahi mahi.


Tomato Asparagus Sauce
1/4 cup minced shallots
2 tsp extra virgin olive oil
2 med tomatoes, diced
4 stalks asparagus, blanched and diced
2 tsp white balsamic vinegar
1/2 tsp sea salt
1/4 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
1/2 cup grated Parmesan cheese
2 cups cooked black eyed peas
2 tsp extra virgin olive oil
1/2 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 1/4 cup sauce, 1/2 cup black-eyed peas and 1/2 cup sautéed mustard greens.


Calories 300
Protein 32g
Sodium 688mg
Carbohydrates 216g
Fat 12g
Fiber 14g
Cholesterol 196mg
Servings 4