Almond Encrusted Mahi Mahi Over Cauliflower Puree with Zucchini

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After working with Relished Foods to review their ingredient delivery program, I have had a craving for Mahi Mahi. I loved how delicious and non-fishy it tasted, and how substantial and hearty the fish "meat" is when you eat it. It is much more filling than a typical whitefish or tilapia.

So, when I spotted some wild caught Mahi Mahi at the grocery store, I was all over it. I had some cauliflower and zucchini in the fridge, so I threw the Mahi Mahi over a "bed" of cauliflower puree, and added the zucchini as a side. Combine that with some shaved carrot and almond flour encrusted fish, and you've got yourself a healthy, hearty, and delicious meal.

Almond Encrusted Mahi Mahi Over Cauliflower Puree with Zucchini

Prep Time: 15 minutes
Cook Time: 45 minutes total (25 for Mahi Mahi)
Ingredients for Mahi Mahi:

  • 2 filets of Mahi Mahi
  • 2 tbsp butter or ghee
  • 1.5 cup almond flour
  • 1/4 tbsp oregano
  • 1 tsp thyme
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 2 cloves garlic, diced
  • 1 carrot

Ingredients for Cauliflower Puree:

  • 2 cups of cauliflower
  • 1/2 cup parmesan cheese or nutritional yeast
  • 2 tbsp water

Ingredients for Zucchini:

  • 3 zucchinis, cubed 
  • 2 tbsp coconut or olive oil
  • 1 tbsp Bobby's All Purpose Seasoning or 1 tbsp italian seasoning


  1. Preheat oven to 350.
  2. Wash and cube zucchini.
  3. Toss with oil and seasoning and wrap in an aluminum foil, then bake for 45 minutes.  
  4. Mix almond flour, oregano, thyme, onion powder, garlic powder, and black pepper in a plastic bag.
  5. One at a time, dip mahi mahi filets in butter and then shake around in the bag until well coated (you can also do this in bowls, but the bag is my method). 
  6. Place on a parchment-lined baking sheet. Top with diced garlic. Bake for 25 minutes. 
  7. Steam cauliflower (I put it in the microwave for 4 1/2 minutes).
  8. Place cauliflower, water, and cheese (or cheese substitute) in a blender and puree until smooth. If you need to thin it out, you can add a bit more water, 1 tbsp at a time.
  9. Remove zucchini and mahi mahi from the oven. 
  10. To serve, divide cauliflower mash and spread onto both plates. 
  11. Add mahi mahi on top, and zucchini on sides. 
  12. Top with julienned or thinly sliced carrots. 

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