Crispy Tarragon Baked Mahi-Mahi
The secret to keeping this baked mahi-mahi fillet really tender? It’s the mayonnaise mixture (we suggest canola mayo, which is high in heart-healthy fats without any sat fat). And the tarragon-lime crust has a nice crispy contrast with a pop of herb and citrus freshness. Serve this low-carb, high-protein entrée over your favorite greens or salad.
1/3 cup canola mayonnaise
1 teaspoon finely chopped shallot (from 1 small [1/2 oz.] shallot)
4 5 oz Mahi Mahi fillets
1/4 cup panko (Japanese-style breadcrumbs)
2 teaspoons chopped fresh tarragon
1 teaspoon lime zest (from one lime)
salt and pepper to taste
Preheat oven to 425°F. Coat a baking sheet with cooking spray. Stir together mayonnaise and shallot in a small bowl. Spread mixture evenly over mahi-mahi fillets to cover. Arrange fillets in an even layer on prepared baking sheet.
Stir together panko, tarragon, lime zest, salt, and pepper in a small bowl. Sprinkle mixture evenly over prepared fillets. Bake in preheated oven until panko is lightly browned and a thermometer inserted in thickest portion of fillets registers 140°F, 14 to 16 minutes.
Recipe via Cooking Light