Saturday, April 20, 2013

Basil Pesto Crusted Mahi Mahi

Spring is here! It is time to grab a blanket, a bottle of wine and snuggle under the stars with your love. See who can find the most shooting stars, big dipper, little dipper, etc...

Romantic Tip: Get a good bottle of wine, and watch shooting stars.

Now on to today's recipe. This fish dish is so easy to make. So fast you can throw it together in 15 minutes. You can serve it over steamed rice, Quinoa, or a cabbage slaw. It is also tasty by itself. I wish it pictured better. If you like basil... then this dish is for you!

Basil Pesto Crusted Mahi Mahi
adapted from Pink Parsley
1/4 cup italian bread crumbs
1/8 cup grated Parmesan cheese
salt and pepper
1/2 Tbs lemon zest
4 tsp basil pesto, divided
2 Mahi Mahi fillets
cooking spray
fresh lemon juice, for serving

Preheat the oven to 450 degrees and line a baking sheet with foil. Spray the foil with nonstick cooking spray.

Meanwhile, combine the bread crumbs, Parmesan, and salt and pepper to taste in a small bowl. Stir the lemon zest into the basil.

Arrange the halibut in a single layer on the baking sheet and pat dry with a paper towel. Season with salt and pepper, and spread 2 teaspoons of basil over each piece of fish. Press the parmesan-panko mixture over the pesto. Spray with nonstick cooking spray.

Cook until the top is turning golden-brown and the fish flakes easily with a fork, about 10 to 12 minutes. Squeeze the lemon juice over the top and serve immediately.

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