Crispy almond crust generously seasoned with spices gives way to flaky mahi mahi drenched in butter and lemon. Mahi mahi is a versatile fish, easily meandering through various recipes and spices to blend beautifully and seamlessly into your dinner creation. In this case, the mahi mahi is slightly spicy with a salty crunch of almond. Baked in grass-fed butter, each bite drips with golden liquid rich in vitamin K2.
This savory dinner is particularly satisfying and simple to prepare and is perfect for getting in your weekly seafood. Traditionally, seafood is an essential part of a nutrient-dense diet. I like using mahi mahi in this dish, because it is mild-flavored and easy to find year round in farmer markets and health food stores. Plus it is a favorite among my children who find the fish easy to cut and eat themselves. They always ask for seconds during this dinner!
Fish is traditionally eaten often because of its incredible nutrient profile. Seafood is typically a good source of vitamin D, omega 3 fatty acids, B vitamins, selenium, and other nutrients. I already take daily fermented cod liver oil for my “multivitamin”, but I still strive to get several servings of protein a week. And of course, fish is an excellent source of protein, which we need to get enough of for our body to function properly. Always look for wild caught fish, since the farmed fishes are usually fed grains and other unnatural byproducts.
Of particular interest for me is for my family to get enough amino acids from proteins for excellent brain function. We have lines of depression and anxiety that run through both sides of the family, and I want to make sure that I give good support to our bodies that may be compromised by family tendencies. I read The Mood Cure this year, and learned just how important amino acids can be. I am currently supplementing with amino acids GABA, 5-HTP, and DLPA, but I hope to one day soon not to need them. Eating quality proteins like this mahi mahi dinner will be the way I can be kind to my body and the bodies of my family.
Emeril’s Essence Spice Blend
makes 2/3 cup
2 1/2 tablespoons of paprika (buy organic spices here)
2 tablespoons sea salt (buy unrefined sea salt here)
2 tablespoons garlic powder (buy organic spices here)
1 tablespoon black pepper (buy organic peppercorns here)
1 tablespoon onion powder (buy organic spices here)
1 tablespoon cayenne pepper (buy organic spices here)
1 tablespoon dried oregano (buy organic herbs here)
1 tablespoon dried thyme (buy organic herbs here)
- Combine all spices in a bowl and whisk together. Store in a shaker container and use on fish, seafood, and meats.
Almond-Crusted Baked Mahi Mahi
1 stick of butter, melted (buy grass-fed butter here)
zest of one lemon (buy a zest microplane here)
juice of one lemon
2 cups almond flour or almond meal (buy almond flour here)
2 teaspoons sea salt (buy unrefined sea salt here)
1 teaspoon freshly ground pepper (buy organic spices here)
4 filets of wild-caught mahi mahi
Emeril’s Essence Spice Blend, homemade, to taste (buy organic spices here)
- Preheat oven to 350 degrees. Melt butter in a saucepan and then remove from heat and add lemon zest and juice. Set aside. In a large bowl or gallon bag, combine almond flour, salt and pepper. Set aside.
- Rinse filets and pat dry. Dip in butter mixture and then bread in almond flour mixture. Place in a 9X9 dish. Repeat with each mahi mahi filet. Pour the remaining lemon butter over each of the filets in the baking dish.
- Sprinkle to taste with the spice blend, giving the fish a good layer of flavor, about 1-2 teaspoons per filet. Bake for 25 minutes, or until the outside is crispy and the center of the filte is done. Serve immediately with a slice of lemon to squeeze over the top just prior to eating. Enjoy mindfully, thanking the fish for giving you life and energy.