Spicy Pistachio Crusted Mahi Mahi

I've been so excited to experiment with seafood more and more now. I don't really enjoy seafood, but hubby loves it so I try to dab into it a bit. For the most part, its fairly simple to make so it intrigues me. I was playing around with an idea to make a crusted fillet so I tried this recipe out. I made this Mahi Mahi dish for the first time on my husband's birthday this year and while it was probably not the best idea to experiment something new on someone's birthday, he absolutely ended up loving the dish.

This is another recipe that doesn't really take much time to make and it's pretty simple. You can have the spinach pesto ready ahead of time as well as the mixture of the crushed pistachios with the seasonings so that it's all ready to go. Hope you enjoy!

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Spicy Pistachio Crusted Mahi Mahi

Ingredients:

- 1 fillet of fresh or frozen Mahi Mahi (if frozen, thaw as directed on the package)

- 1/2 cup of crushed pistachios

- a pinch of salt and black pepper

- 2 tsp of ghost pepper seasoning/rub (or any spicy seasoning you prefer)

- 2 to 3 tbsp of spinach pesto (see recipe below)

- 1 tbsp of unsalted butter

Directions

1 - Plate the pesto in a dish and coat the entire fillet of Mahi Mahi in the pesto and marinate for about 30 minutes.

2 - Mix the crushed pistachios with the ghost pepper seasoning, salt and pepper. Place half of the crusted pistachios in a dish.

3 - Take the pesto coated fillet of Mahi Mahi and place it on top of the crushed pistachios and then take the other half of the crushed pistachios and coat the top of the fillet so that the entire fillet is crusted with pistachios.

4 - Melt the unsalted butter in a non-stick pan over medium heat.

5 - Place the fillet in the hot pan and cook it for about 3 - 4 minutes on each side. The crust should be toasted and medium brown.

6 - Serve warm with roasted veggies.

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Spinach Pesto

You can make this ahead of time so that it's ready to go. You can make this and keep it refrigerated for 2 - 3 weeks max.

Ingredients:

- 8 - 10 oz of fresh spinach

- 1 garlic clove

- 2 tbsp of parmesan cheese

- 2 tsp of lemon juice

- 2 tbsp of EVOO

- 1 tsp of salt

- 1 tsp of black pepper

- optional ( 2 - 3 cashews or pistachios)

Directions

1 - Blend everything together

2 - Adjust consistency using EVOO per your preference

I would recommend to keep it a little bit thicker for this recipe so that the pesto will stay coated on the fillet of Mahi Mahi and that the crushed pistachios would stick to it to create a nice full crust.