Tuesday, May 11, 2010

Sun dried Tomato and Parmesan Crusted Mahi Mahi with Roasted Zucchini

Operation "eat more fish" is going well! I am happy that this recipe was such a success and I can add it to my repertoire. The topping on this was so tasty and the mahi mahi was cooked perfectly.

Sun dried Tomato and Parmesan Crusted Mahi Mahi
A Running Mama Cooks Original Recipe


2 mahi mahi filets
1 lemon
1 clove garlic, whole
1 tbs dried basil
Drizzle olive oil
Splash dry white wine
1/3 cup Parmesan cheese
1/4 sun dried tomatoes
1/4 cup toasted pine nuts
Pinch red pepper flakes
Salt and pepper


Preheat oven to 450.

Place mahi mahi filets in a medium sized backing dish and season with salt and pepper. Sprinkle with the zest of one lemon. Drizzle with olive oil, juice of the lemon and a splash of white wine. Cover loosely with foil.

In a Cuisinart, combine Parmesan cheese, sun dried tomatoes, pine nuts, red pepper flakes, 1 garlic clove and 1 tbs dried basil. Set aside.

Bake for 20 minutes. Bring oven to broil. Place sun dried tomato and Parmesan topping on fish and broil with oven door open until brown and bubbly, approx 3 minutes.

Roasted Zucchini
A Running Mama Cooks Original Recipe

3 zucchini
3 cloves garlic, minced
1/2 tsp dried basil

salt and pepper

Slice zucchini length wise and cut into half moon pieces. Toss with salt and pepper, garlic, and 1/2 tsp basil. Place in a baking dish. Drizzle with olive oil. Bake at 450 for 20 minutes.



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