Photo of Nut-Crusted Mahi-Mahi by WW

Nut-Crusted Mahi-Mahi

Total Time
20 min
8 min
12 min
This mahi-mahi recipe sounds fancy, but it’s super easy to make, takes about 20 minutes total, and works well with just about any thin fish fillet and any kind of nuts. We like macadamia nuts here for their rich and buttery flavor and because they pair well together with the panko, and mahi-mahi is firm enough to stand up to the dredging and roasting. But feel free to experiment with whatever's in your fridge or pantry—you could also try striped bass with pecans or salmon with pistachios.


Cooking spray

2 spray(s)

Dry roasted salted macadamia nuts

3 Tbsp, chopped

Dried plain breadcrumbs

¼ cup(s), panko (Japanese variety)

Fresh parsley

2 Tbsp, or cilantro, fresh, minced

Table salt

¾ tsp, divided

Uncooked mahi mahi

1 pound(s), without skin

Egg whites

1 large, whipped to soft peaks


  1. Preheat oven to 450˚F. Coat a baking pan with cooking spray; place pan in oven to heat.
  2. Place nuts, panko, parsley (or cilantro) and 1/4 teaspoon salt in a mini chopper or blender; process until combined. Pour crumbs into a shallow bowl or plate; set aside.
  3. Place fish on a plate; rub 1/2 teaspoon salt all over fish. Dip fish into egg white; turn to coat. Next, dip fish into nut mixture; turn to coat.
  4. Remove pan from oven and place fish on pan. Roast until center of fish is no longer translucent, about 10 to 12 minutes. Serve immediately.
  5. Serving size: 4 oz fish


Garnish with salt and pepper, if desired.