I make this with both Mahi Mahi and thick Cod steaks. I’m not much of a “filet” kind of person. They are too thin. Cod is better broiled because it’s so flaky. Mahi Mahi can stand up to a grill. Trout Almondine is delicious, but I joke that I need 8 hands to make it correctly. This a quicker, much easier version of “Almondine”…and while it’s not exactly the same flavor, it’s certainly good enough for any weeknight meal.
Marinade:
1/2 cup olive oil
1/4 cup lemon juice
3 tsp. minced fresh garlic
salt and pepper
Marinate fish for 30 minutes. Place on heated grill or under the broiler. Baste frequently. Cook until fish flakes easily.
Topping:
Saute 1/3 cup of slivered almonds in 2 tbsp. of butter. Add 1 tsp of minced parsley and 4 tbsp of lemon juice. Serve over fish.
2 responses to “Grilled Mahi Mahi Almondine”
We could even eat this one! 🙂 Sounds “yummo”.
I used your marinade & topping recipe tonight on salmon. I prefer fillets over steaks and it worked out lovely. It would have been even better had I not “blackened” the almonds. 😉 I served the fish over a bed of sauted spinach w/mushrooms & red pepper (cooked with white wine). Perfect combination!