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Parmesan-Crusted Mahi Mahi with Tomato Asparagus
Ingredients
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
Instructions
Preheat oven to 375F.
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.
Lightly coat a large sauté pan with canola oil. Place over medium heat.
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.
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.
Serve 1 fish fillet with 1/4 cup sauce, 1/2 cup black-eyed peas and 1/2 cup sautéed mustard greens.
Nutrition
| Calories | 300 |
| Protein | 32g |
| Sodium | 688mg |
| Carbohydrates | 216g |
| Fat | 12g |
| Fiber | 14g |
| Cholesterol | 196mg |
| Servings | 4 |