Since I turned the page on the calendar, I have been thinking a lot about green food. Not green as in eco-friendly, think shamrock shake, key lime pie, and PISTACHIOS! Although I’m not really sure why we associate pistachios with green. I remember being a second grader and eating those red pistachios. The dye would get everywhere – not pretty on my mom’s white couch………
In honor of the green pistachio, I decided to do a pistachio crusted Mahi Mahi this week. It is so much easier than I had anticipated. I did use a little parsley in the crust to make them extra green in honor of March, but it also adds a nice herb-y flavor.
Just a few simple ingredients for the crust – pistachios (of course!), panko bread crumbs – it is perfectly acceptable to substitute plain bread crumbs, parsley, garlic and olive oil. Put everything in the food processor and give it a spin. Add a little salt and pepper and it’s ready to go! Top the fish and cook.
Healthy, green dinner in less than 25 minutes!
What is your favorite “green” recipe?
- 1/2 cup shelled pistachios - I used roasted, salted pistachios.
- 1/4 cup panko bread crumbs (you could certainly use regular breadcrumbs)
- 2 cloves of garlic
- 1 T parsley chopped
- 1 T olive oil
- 12 ounces Mahi Mahi skinned
- salt & pepper to taste
- Preheat the oven to 425 degrees.
- Combine pistachios, panko, garlic, & parsley in the bowl of a food processor. Pulse 8-10 times. With the motor running, slowly drizzle in the olive oil. Add salt & pepper to taste.
- Place the mahi mahi in an oven safe baking dish. (I covered mine in foil for easy clean up.) Season both sides with salt & pepper. Press the crust mixture onto the top of the fish. Drizzle a small amount of olive oil over the top.
- Bake for 17 minutes, or until the fish flakes easily.