Active Time: 10 MinsTotal Time30 Mins
Yield:
Yield: : serves 4 (serving size: 1 fillet)
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 exterior 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.
Ingredients
- Cooking spray
- 1/3 cup canola mayonnaise
- 1 teaspoon finely chopped shallot (from 1 small [1/2 oz.] shallot)
- 4(6-oz.) skinless mahi-mahi fillets
- 1/4 cup panko (Japanese-style breadcrumbs)
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon lime zest (from 1 lime)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Nutritional Information
- Calories 213
- Fat 7g
- Satfat 0g
- Unsatfat 6g
- Protein 32g
- Carbohydrate 4g
- Fiber 0g
- Sugars 0g
- Added sugars 0g
- Sodium 554mg
- Calcium 3% DV
- Potassium 15% DV
- Calories 213
- Fat 7g
- Satfat 0g
- Unsatfat 6g
- Protein 32g
- Carbohydrate 4g
- Fiber 0g
- Sugars 0g
- Added sugars 0g
- Sodium 554mg
- Calcium 3% DV
- Potassium 15% DV
How to Make It
Step 1
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.
Step 2
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.
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