Almond-Coated Mahimahi with Mango Vinaigrette and G

Name: Almond-Coated Mahimahi with Mango Vinaigrette and Grilled Plantains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped almond slices; 1/4 cup cracked peppercorns; 4 mahi mahi steaks (about 6 to 8 ounces each and 1 inch thick), split down the center vertically; 2 ripe plantains, skin almost black; 4 large radicchio leaves; Parsley or cilantro; 2 large ripe mangoes, peeled and diced; Olive oil; 2 tablespoons fresh lime juice; 1 teaspoon lime zest, finely chopped; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper

Servings: persons

1/2 cup chopped almond slices
1/4 cup cracked peppercorns
4 mahi mahi steaks (about 6 to 8 ounces each and 1 inch thick), split down the center vertically
2 ripe plantains, skin almost black
4 large radicchio leaves
Parsley or cilantro
2 large ripe mangoes, peeled and diced
Olive oil
2 tablespoons fresh lime juice
1 teaspoon lime zest, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1
In a small bowl, combine the mangoes, 1/4 cup olive oil, lime juice, zest, salt, and pepper.
2
Chill until ready to use.
3
Combine the almonds and peppercorns on a sheet of wax paper.
4
Brush the fish with a little oil and season with salt on both sides.
5
Roll the fish in the almond mixture.
6
Peel and cut the plantains into long diagonal slices, about 1/4 inch thick.
7
Brush with oil.
8
Place the fish on an oiled grill over hot coals in the center of the grill and the plantains on the outer edge where it is not as hot.
9
Grill the fish about 5 minutes per side, or just until the fish is firm and opaque and the almonds are deep brown.
10
Grill the plantains 3 to 4 minutes per side, brushing with oil if necessary, until they are scored and soft.
11
Place a radicchio leaf cup on each plate and spoon in the vinaigrette.
12
Arrange equal portions of fish and plantains on the plates and garnish with parsley or cilantro.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup chopped almond slices, 1/4 cup cracked peppercorns, 4 mahi mahi steaks (about 6 to 8 ounces each and 1 inch thick), split down the center vertically, 2 ripe plantains, skin almost black, and more.

Yes, Almond-Coated Mahimahi with Mango Vinaigrette and Grilled Plantains falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond-Coated Mahimahi with Mango Vinaigrette and Grilled Plantains

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions