I’ll be the first one to admit that I don’t get enough seafood in my diet. This is something I am actively working on as I try to gain the courage to cook fish for my family. I don’t know about you but I find cooking and seasoning fish a bit intimidating. I never really learned how to do it since my mom never cooked fish and it’s not like I grew up somewhere with a good supply of fresh seafood.
But I know that we should all be eating plenty of fish because their nutritional value is simply off the charts. They are full of healthy omega 3 fatty acids and vitamin D, vitamin B, and other minerals. And it’s also a great source of protein and amino acids that I sometimes fear we don’t get enough of. Amino acids are very important for brain function and mental health. I always try to get as many amino acids in my kids as I can so that they won’t suffer from depression like I used to.
But I also know that we need to be careful with what kind of fish we buy. I am not talking about particular species but rather the way they were raised. Big commercial fish farms often use grains to feed the fish and make them grow big but that’s not really what we want in the fish we buy for dinner. So I always try to buy wild-caught fish that weren’t raised in an artificial environment.
Mahi mahi is one of the easiest to find fish in my local area. I usually buy it from nearby health food stores and they are available for most of the year. It’s relatively easy to prepare and to eat due to how soft it gets when cooked. It’s one of the few fish species that I feel confident in cooking! Butter gives this dish a nice creamy flavor that contrasts well with the refreshing lemon. The almond crust on top turns crispy and completes the whole dish.
I use my own homemade version of the Emeril’s Essence Spice Blend. It’s a commonly used spice blend in my kitchen that works well with fish and most meats. Here is how I make it:
- 2 1/2 T. of powdered paprika
- 2 T. of garlic powder
- 2 T. of sea salt
- 1 T. of cayenne pepper
- 1 T. of black pepper
- 1 T. of onion powder
- 1 T. of dried thyme
- 1 T. of dried oregano
I just put all the spices together in a small glass jar and shake it like crazy so that they combine well. I feel like this is one of the nicest general spice blends that can be utilized in many different ways.
Now onto the mahi mahi recipe!
- a small mixing bowl
- a whisk
- a large mixing bowl
- a wooden spoon
- a baking dish
- 4 filets of wild-caught mahi mahi
- 2 cups of almond flour
- 1/2 cup (1 stick) of melted grass-fed butter
- 2 t. of sea salt
- 1 t. of ground black pepper
- zest of one lemon
- juice of one lemon
- homemade Emeril’s Essence Spice Blend to taste
- Preheat the oven to 350 degrees.
- Combine the melted butter with lemon zest and lemon juice in a small mixing bowl using a whisk. Set aside for now.
- In a larger mixing bowl, combine the almond flour with salt and pepper using a wooden spoon. Set aside for now.
- Wash the fillets with fresh water and pat dry.
- Dip each fillet in the butter mixture first and then cover with the almond flour mixture. Put the prepared fillets in a baking dish.
- Pout the leftover butter mixture over the fillets.
- Sprinkle the fillets with a large dose of Emeril’s Essence Spice Blend (I usually use at least 2 teaspoons per fillet).
- Bake for 25 minutes. You will know the dish is done when the almond crust is crispy and the fish underneath is done.
- Serve with halved lemons so that you can squeeze out the juice just before eating.