Seared Pumpkin Seed Coated Mahi Mahi on a Spring Vegetable Nest

1/2 cup ground pumpkin seeds
1/2 tsp. each cumin, chili powder and salt
1/2 cup corn meal
2 eggs, beaten
4 mahi mahi steaks, about 6 oz. each
1/4 cup canola oil
2 zucchini, cut into thin julienne strips, 5" long
2 carrots, cut into thin julienne strips, 5" long
2 T. butter
1/2 tsp. salt
1/2 tsp. dill weed
2-3 T. basil oil (optional)
1 lemon, thinly sliced
1/4 cup chopped fresh parsley

Place ground pumpkin seeds, cumin, chili powder, salt and cornmeal in a bowl. Beat eggs in a separate bowl. Dip mahi mahi into the beaten eggs on both sides and then into corn meal mixture. Heat oil in skillet and sear the mahi mahi on both sides for 2 minutes per side over medium heat. While fish is cooking, blanch the zucchini and carrots in boiling water for 1 minute, then toss in butter, salt and dill weed. Place a “nest” of vegetable on plate, top with mahi mahi and serve at once with drizzled basil oil, lemon slices and chopped fresh parsley.

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