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Panko-Crusted Mahi Mahi with Wasabi Aioli, Quinoa, and Green Bean-Tomato Saute

Panko-Crusted Mahi Mahi with Wasabi Aioli, Quinoa, and Green Bean-Tomato Saute

Crispy panko-coated mahi mahi gets a creamy wasabi aioli, with fluffy quinoa and a bright green bean-tomato sauté for a fresh, satisfying dinner.

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Ingredients

For 2 servings

  • 4 ounce Grape Tomatoes
  • 4 ounce Green Beans
  • 1 unit Lime
  • 12 ounce Mahi-Mahi
  • 1.8 ounce Mayonnaise
  • ½ cup Panko Breadcrumbs
  • ½ cup Quinoa
  • 2 ounce Shallot
  • 1 teaspoon Wasabi Paste

Additional Ingredients

  • 2 tablespoon Butter
  • 1 teaspoon Olive Oil
  • box Pepper
  • box Salt
Panko-Crusted Mahi Mahi with Wasabi Aioli, Quinoa, and Green Bean-Tomato Saute
Asian
PDF
DifficultyEasy
Total Time30m
Calories694
Protein50g
Carbs58g
Fat31g
Tags:
Protein SmartFiber SmartLow SodiumEat FirstSpicy
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🌾Wheat

Swaps and substitutions

For egg-free or lower-cholesterol needs, use an egg-free mayonnaise in the aioli. For gluten-free diets, swap the panko for a gluten-free crumb and keep the quinoa as the grain side.

What to serve with it

Serve it with a crisp cucumber salad or simple steamed greens to balance the spicy, creamy fish. A chilled white wine or sparkling water with lime also works well with the bright wasabi and tomato notes.

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