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Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4 (4-5 ounce) fresh or frozen mahi mahi fillets1lime5teaspoonshoney, warmed, divided2teaspoonsolive oil¼teaspoonsalt¼teaspoonground pepper½cupsalted, dry roasted pistachio nuts or whole almonds¾teaspoonchili powder¼teaspoononion powder¼teaspoonpaprika1 ⅓cupscooked quinoa½cupchopped red bell pepper¼cupchopped red onion¼cupchopped fresh cilantro, plus sprigs for garnish
Cook Mode(Keep screen awake)
Ingredients
4 (4-5 ounce) fresh or frozen mahi mahi fillets
1lime
5teaspoonshoney, warmed, divided
2teaspoonsolive oil
¼teaspoonsalt
¼teaspoonground pepper
½cupsalted, dry roasted pistachio nuts or whole almonds
¾teaspoonchili powder
¼teaspoononion powder
¼teaspoonpaprika
1 ⅓cupscooked quinoa
½cupchopped red bell pepper
¼cupchopped red onion
¼cupchopped fresh cilantro, plus sprigs for garnish
DirectionsThaw fish, if frozen. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper; set aside. For lime dressing, finely shred the peel and squeeze the juice from lime. Combine the lime peel, lime juice, 2 teaspoons of the honey, the oil, salt, and ground pepper in a small bowl; set aside.Combine pistachios (or almonds), chili powder, onion powder, paprika, and 1 teaspoon honey in a small bowl. Spread on the prepared baking sheet. Bake for about 12 minutes or until toasted; cool. Place the nut mixture in a small food processor; cover and process until finely crushed.Increase oven temperature to 425 degrees F. Re-line the baking sheet with parchment paper; set aside. Rinse the fish; pat dry with paper towels. Brush top of the fish with the remaining 2 teaspoons honey. Sprinkle with the crushed nut mixture, pressing to adhere. Place the fish on the prepared baking sheet. Bake for 10 to 15 minutes or until the fish flakes easily when tested with a fork.Meanwhile, combine quinoa, bell pepper, onion, and chopped cilantro in a medium bowl. Stir in the reserved lime dressing. Serve the fish with the quinoa mixture. If desired, garnish with cilantro sprigs.TipsEquipment: Parchment paperOriginally appeared: Diabetic Living Magazine
Directions
Thaw fish, if frozen. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper; set aside. For lime dressing, finely shred the peel and squeeze the juice from lime. Combine the lime peel, lime juice, 2 teaspoons of the honey, the oil, salt, and ground pepper in a small bowl; set aside.Combine pistachios (or almonds), chili powder, onion powder, paprika, and 1 teaspoon honey in a small bowl. Spread on the prepared baking sheet. Bake for about 12 minutes or until toasted; cool. Place the nut mixture in a small food processor; cover and process until finely crushed.Increase oven temperature to 425 degrees F. Re-line the baking sheet with parchment paper; set aside. Rinse the fish; pat dry with paper towels. Brush top of the fish with the remaining 2 teaspoons honey. Sprinkle with the crushed nut mixture, pressing to adhere. Place the fish on the prepared baking sheet. Bake for 10 to 15 minutes or until the fish flakes easily when tested with a fork.Meanwhile, combine quinoa, bell pepper, onion, and chopped cilantro in a medium bowl. Stir in the reserved lime dressing. Serve the fish with the quinoa mixture. If desired, garnish with cilantro sprigs.TipsEquipment: Parchment paper
Thaw fish, if frozen. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper; set aside. For lime dressing, finely shred the peel and squeeze the juice from lime. Combine the lime peel, lime juice, 2 teaspoons of the honey, the oil, salt, and ground pepper in a small bowl; set aside.
Combine pistachios (or almonds), chili powder, onion powder, paprika, and 1 teaspoon honey in a small bowl. Spread on the prepared baking sheet. Bake for about 12 minutes or until toasted; cool. Place the nut mixture in a small food processor; cover and process until finely crushed.
Increase oven temperature to 425 degrees F. Re-line the baking sheet with parchment paper; set aside. Rinse the fish; pat dry with paper towels. Brush top of the fish with the remaining 2 teaspoons honey. Sprinkle with the crushed nut mixture, pressing to adhere. Place the fish on the prepared baking sheet. Bake for 10 to 15 minutes or until the fish flakes easily when tested with a fork.
Meanwhile, combine quinoa, bell pepper, onion, and chopped cilantro in a medium bowl. Stir in the reserved lime dressing. Serve the fish with the quinoa mixture. If desired, garnish with cilantro sprigs.
Tips
Equipment: Parchment paper
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)322Calories12gFat28gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
