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Almond-Thyme-Crusted Mahi Mahi with Lemon Chardonnay Sauce Recipe

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This recipe for Almond-Thyme-Crusted Mahi Mahi with Lemon Chardonnay Sauce is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 4-5 oz fresh or frozen mahi mahi fillets
1 egg white, lightly beaten
⅓ cup sliced almonds, coarsely broken
2 tbsp fine dry bread crumbs
1 tbsp snipped fresh thyme
1 tbsp light butter with canola oil
1 tbsp finely chopped shallot
1½ tsp all-purpose flour
½ cup Chardonnay or other dry white wine
1 tbsp lemon juice
½ tsp snipped fresh thyme
Directions:
Directions:
1. Preheat oven to 450º. Line a baking sheet with foil. Coat foil with nonstick cooking spray; set aside. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish; set aside.

2. In a shallow dish, combine egg white and 1 tbsp water. In a second shallow dish, combine almonds, bread crumbs, the 1 tbsp thyme, and ¼ tsp salt. Dip fillets in egg white mixture, turning to coat. Dip in almond mixture, turning to coat fish evenly.

3. Place fish on prepared baking sheet. Sprinkle any remaining almond mixture over fish. Coat fish with nonstick cooking spray. Bake 4-6 minutes per ½" thickness or until fish begins to flake easily when tested with a fork.

4. Meanwhile, in a small saucepan, melt butter over medium heat. Add shallot; cook 3 minutes, stirring occasionally. Add flour, ⅛ tsp salt, and a dash of black pepper, stirring until flour is coated. Add wine and lemon juice all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in the ½ tsp thyme. To serve, drizzle sauce over fish. If desired, garnish with additional thyme.

 

 

 

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