Macadamia Encrusted Mahi-Mahi with a Parsnip & Bacon Kale Salad
Need an idea for dinner?? I've got you covered...Although macadamia nuts might be overshadowed by their more popular counterparts, they are very nutrient dense. They are a good source of B vitamins, vitamin A, iron, folate, manganese, protein, antioxidants and healthy fats.
Macadamia Encrusted Mahi-Mahi
- 1 filet of wild-caught mahi-mahi
- 1/3 cup finely chopped raw macadamia nuts
- 1 egg, beaten
- 1/8 tsp garlic salt
- 1/8 tsp onion powder
- sea salt and black pepper to taste
Preheat oven to 400 degrees. Line a baking sheet with parchment paper
Season mahi with sea salt and black pepper. Place egg in a shallow dish. In a separate small bowl, add nuts, garlic salt, onion powder, and more sea salt and black pepper.
Dip filet in beaten egg and then coat in nut mixture. Place on baking sheet and cook 28-30 minutes*.
*Cook parsnips for side salad simultaneously. See below.
Parsnip & Bacon Kale Salad
- 4 large leaves Lacinto kale, chopped
- 1 large parsnip, peeled and diced into 1/2 inch cubes
- 1 strip high-quality bacon (I like Garrett Valley brand)
- 2-3 tablespoons olive oil, divided
- 1/2 tablespoon red wine vinegar
- 1/8 tsp honey
- sea salt and black pepper to taste
- 1/2 teaspoon bacon grease (optional, but adds a little something to the dressing!)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place parsnips on baking sheet and coat with oil, sea salt and black pepper. Cook 25-30 minutes.
Cook bacon in a skillet on the stovetop or in the microwave. Reserve 1/2 teaspoon grease for dressing. Chop bacon and set aside.
In a small bowl, add 1 tablespoon olive oil, red wine vinegar, bacon grease, honey, and a dash of sea salt. Stir to combine.
In a large bowl, add kale, cooked parsnips, and bacon. Toss in dressing.
