a hot tasty tuesday

... with fish!


Man, yesterday turned out to be another hot hot day. Today is better, staying in the 70s. That's what I want from my spring (though it was funny watching it go from sunny and breezy to TORRENTIAL downpour, and back to sunny in the space of about 50 minutes).

Luckily, the protein I chose last night was light, so hot or not, it was still good.
I'm so proud of the dinner I made! Well, technically I made two. First I put together a pan of chicken enchiladas to freeze, for a quick dinner another night. Then I made these:

Almond crusted Mahi-Mahi, with a Lemon Shallot Cream sauce! (Recipe at bottom of post, after break.)

They turned out amazing! Even Travis, who's not a huge fish fan, really enjoyed them.
Success!  :-)



Almond Crusted Mahi-Mahi
Rinse fish filets and pat dry. Sprinkle lightly with salt and pepper.
Dredge top side only in flour (with a dash of chili powder added), then coconut milk, then place dipped side down onto ground almonds. Make sure nicely covered, then transfer (coated side up) to a lightly greased baking dish.
Bake ~20min at 350*, until top is browned and fish is white and flaky.

while the fish cooks:
Lemon Shallot Cream Sauce
Melt 2 tbsp butter in a medium pan, then add 2 finely diced shallots and saute until translucent. 
Add the juice of one lemon (about 3 tbsp), stir.
Add 1c cream, stir, and let cook down (about 5 minute?).
Season with salt and pepper.
Spoon over fish and enjoy!