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 delightful twist on a classic seafood dish featuring tender mahi mahi encrusted in finely chopped pistachios for a satisfying crunch, paired with a fresh and vibrant mango salsa that bursts with tangy lime and a hint of heat. This dish is perfectly balanced for a clean meal that delivers excellent flavor alongside your fitness goals.

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NUTRITION

443kcal
Protein
40.1g
Fat
19g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Mahi Mahi Fillet

1/4 cup chopped Unsalted Pistachios

1 Egg White

1/2 cup diced Mango

2 tbsp finely diced Red Onion

2 tbsp chopped Fresh Cilantro

1 small seeded & diced Jalapeño

2 tbsp Lime Juice

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper. Alternatively, you may use a non-stick skillet for pan-searing.

  • 2

    In a small bowl, lightly beat the egg white. In another shallow dish, spread out the chopped pistachios.

  • 3

    Pat the mahi mahi fillet dry with paper towels and season both sides with salt and black pepper.

  • 4

    Brush the fish lightly with the egg white, then press each side firmly into the chopped pistachios ensuring an even coating.

  • 5

    If baking, place the crusted fish on the prepared baking sheet, drizzle with a teaspoon of olive oil, and bake for 12-15 minutes until the fish flakes easily with a fork. If using a skillet, heat the olive oil over medium heat and cook the fish for about 4-5 minutes per side until golden and cooked through.

  • 6

    While the fish cooks, prepare the mango salsa by combining the diced mango, red onion, cilantro, and jalapeño in a bowl. Drizzle in the lime juice, and season with a pinch of salt. Mix gently.

  • 7

    Once the fish is cooked, plate it and top with a generous spoonful of the fresh mango salsa. Serve immediately and enjoy the crisp texture of the pistachio crust paired with the bright, tangy salsa.

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 delightful twist on a classic seafood dish featuring tender mahi mahi encrusted in finely chopped pistachios for a satisfying crunch, paired with a fresh and vibrant mango salsa that bursts with tangy lime and a hint of heat. This dish is perfectly balanced for a clean meal that delivers excellent flavor alongside your fitness goals.

NUTRITION

443kcal
Protein
40.1g
Fat
19g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Mahi Mahi Fillet

1/4 cup chopped Unsalted Pistachios

1 Egg White

1/2 cup diced Mango

2 tbsp finely diced Red Onion

2 tbsp chopped Fresh Cilantro

1 small seeded & diced Jalapeño

2 tbsp Lime Juice

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper. Alternatively, you may use a non-stick skillet for pan-searing.

  • 2

    In a small bowl, lightly beat the egg white. In another shallow dish, spread out the chopped pistachios.

  • 3

    Pat the mahi mahi fillet dry with paper towels and season both sides with salt and black pepper.

  • 4

    Brush the fish lightly with the egg white, then press each side firmly into the chopped pistachios ensuring an even coating.

  • 5

    If baking, place the crusted fish on the prepared baking sheet, drizzle with a teaspoon of olive oil, and bake for 12-15 minutes until the fish flakes easily with a fork. If using a skillet, heat the olive oil over medium heat and cook the fish for about 4-5 minutes per side until golden and cooked through.

  • 6

    While the fish cooks, prepare the mango salsa by combining the diced mango, red onion, cilantro, and jalapeño in a bowl. Drizzle in the lime juice, and season with a pinch of salt. Mix gently.

  • 7

    Once the fish is cooked, plate it and top with a generous spoonful of the fresh mango salsa. Serve immediately and enjoy the crisp texture of the pistachio crust paired with the bright, tangy salsa.