Crispy Pistachio-Crusted Mahi Mahi with Mango Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pistachio-Crusted Mahi Mahi with Mango Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Mahi Mahi with Mango Salsa

Enjoy a vibrant and crunchy dish featuring tender Mahi Mahi encrusted with finely chopped pistachios, paired with a fresh and zesty mango salsa. The combination of textures and bright flavors creates a beautifully balanced meal, perfect for a gourmet dinner that doesn't compromise on healthy macronutrients.

Try 7 days free, then $12.99 / mo.

NUTRITION

394kcal
Protein
33.1g
Fat
20.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Mahi Mahi Fillet

1/4 cup Raw Unsalted Pistachios (finely chopped)

1/2 cup diced Mango

1/4 cup diced Red Bell Pepper

1 Tbsp minced Red Onion

2 Tbsp chopped Fresh Cilantro

1 Tbsp Lime Juice

1 tsp Extra Virgin Olive Oil

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the Mahi Mahi fillet dry and season both sides with salt and black pepper.

  • 3

    Place the finely chopped pistachios on a small plate. Press the top side of the fish firmly into the pistachios, ensuring it gets a good crust.

  • 4

    Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the fish, pistachio side down, for 2 minutes until golden.

  • 5

    Carefully flip the fish and transfer the skillet to the preheated oven. Bake for an additional 6-8 minutes until the fish is cooked through.

  • 6

    While the fish is baking, combine the diced mango, red bell pepper, red onion, and chopped cilantro in a small bowl. Stir in the lime juice and add a pinch of salt. Mix gently.

  • 7

    Once the fish is done, remove it from the oven. Plate the Mahi Mahi and top with a generous spoonful of the fresh mango salsa.

  • 8

    Serve immediately and enjoy the crunchy, zesty flavors of this light, nutritious dinner.

Crispy Pistachio-Crusted Mahi Mahi with Mango Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pistachio-Crusted Mahi Mahi with Mango Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Mahi Mahi with Mango Salsa

Enjoy a vibrant and crunchy dish featuring tender Mahi Mahi encrusted with finely chopped pistachios, paired with a fresh and zesty mango salsa. The combination of textures and bright flavors creates a beautifully balanced meal, perfect for a gourmet dinner that doesn't compromise on healthy macronutrients.

NUTRITION

394kcal
Protein
33.1g
Fat
20.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Mahi Mahi Fillet

1/4 cup Raw Unsalted Pistachios (finely chopped)

1/2 cup diced Mango

1/4 cup diced Red Bell Pepper

1 Tbsp minced Red Onion

2 Tbsp chopped Fresh Cilantro

1 Tbsp Lime Juice

1 tsp Extra Virgin Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the Mahi Mahi fillet dry and season both sides with salt and black pepper.

  • 3

    Place the finely chopped pistachios on a small plate. Press the top side of the fish firmly into the pistachios, ensuring it gets a good crust.

  • 4

    Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the fish, pistachio side down, for 2 minutes until golden.

  • 5

    Carefully flip the fish and transfer the skillet to the preheated oven. Bake for an additional 6-8 minutes until the fish is cooked through.

  • 6

    While the fish is baking, combine the diced mango, red bell pepper, red onion, and chopped cilantro in a small bowl. Stir in the lime juice and add a pinch of salt. Mix gently.

  • 7

    Once the fish is done, remove it from the oven. Plate the Mahi Mahi and top with a generous spoonful of the fresh mango salsa.

  • 8

    Serve immediately and enjoy the crunchy, zesty flavors of this light, nutritious dinner.