Cumin Crusted Mahi Mahi

August 15, 2016

Watching your calories is easy with this elegant, easy and simple seafood dinner.  A healthy low-fat, low-calorie fish dish that's bursting with flavor. Keep it light for your next dinner, make it a meal with a side salad or sautéed vegetables. 
If you like mild fish, then this one is for you. The spice rub could be used on anything I think it's spicy and full flavored, and my family loves it.

 

 

 

 

 

 

 

Cumin Crusted Mahi Mahi

 

Yield:  4 servings
Prep time: 20 min

Total cooking time: 20 min

Method: Shallow fry

 

1-tablespoon cumin seeds
1-teapoon paprika powder

¼ teaspoon red chili powder
¼ teaspoon turmeric powder
1/2-teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 pound Mahi Mahi fillets, skinned and cut into pieces
1 1/2 teaspoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh cilantro
Pinch of celery salt

Lemon or lime wedges
3-tablespoon oil for frying 


Preheat oven to 375 °F.
Toast cumin seeds in a dry skillet over medium heat, stirring, until fragrant, 2 to 4 minutes. Transfer to a bowl to cool.

 

Rub the fish fillets with olive oil and all the dry spices. Let rest 10 to 15 minutes.

 

Grind cumin seeds, salt, and pepper in a spice grinder or mortar and pestle into a fine powder. Rub spice mixture on both sides of the fish fillets.

 

Heat oil in a large ovenproof skillet over medium-high heat. Add fish and cook until browned, 2 to 3 minutes per side.

 

Transfer skillet to oven and bake until fish is opaque in the center, 10 to 12 minutes. 

Sprinkle with cilantro and serve immediately, with lemon or lime wedges.

 

 

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