Whitney's Weigh Low: Almond Encrusted Mahi Mahi with Peanuty Broccoli Slaw

I've had a pack of Mahi Mahi fillets sitting in my freezer for months now, so this week I decided it was time to do something with them.

I came up with this recipe on the fly, drawing from numerous ones I've seen in the past involving nut encrusted sea creatures. It turned out pretty awesome.

I give you...

Almond Encrusted Mahi Mahi on a bed of Salty and Sweet Peanut Broccoli Slaw

For the Fish:

-2 Mahi Mahi Fillets (120 cals each)
-1/8 C. Almonds (85)
-1/8 C. Brown Rice Cereal (15)
-1/2 Egg White (8)

Directions:

1. If frozen, defrost your fillets in the refrigerator overnight.

2. Preheat oven to 400. Grease a baking pan with Pam.

3. Process the almonds and brown rice together until crumbly.

4. Dip fillets in egg whites, then in the crumb mixture.

5. Bake for about 15-20 minutes (if they are still a little frozen then maybe 10 minutes longer).

Total Calories: 175 (per 4 oz. fillet)

For the Slaw:

Bag of Broccoli Slaw (100)
4 Tbs. Unsweetened Almond Milk (10)
2 Tbs. PB2 (90)
2 Tbs. Low Sodium Soy Sauce (20)
2 Tbs. Sugar Free Syrup (15)
4 Tbs. Unsweetened Almond Milk (10)

1. Put the broccoli slaw in a pot with a splash of water over medium high heat and cover. Steam for about 2-3 minutes.

2. Mix all the other ingredients together.

3. Pour and water out of the slaw and return to stove. Pour peanut mixture over slaw and continue to heat for 2-3 more minutes.

Total Calories: 117 per serving, makes 2

Serve the fillets over the slaw for a fabulous meal under 300 calories! You can also add a side of brown rice or top the dish with crushed peanuts and/or pineapple.



It's super easy and doesn't take very long but will still impress your dinner guests. Enjoy!