Monday, July 25, 2011

Dukan Parmesan Rosemary Mahimahi

HE SAID: Very good and moist.
SHE SAID: Good, need to crisp this up a bit more.

Parmesan Rosemary Mahimahi - will try to shoot a
better photo next time we make this dish.
Today is our Pure Protein day and we had chicken last night,  so we decided to make our own variation of's Parmesan Baked Cod recipe.  We loved it!  Cod wasn't on sale and we already had some mahimahi filets on hand.

We don't use onion salt and we love garlic, so we did a garlic powder, kosher salt, black pepper seasoning and also added rosemary to the grated parmesan for some added flavor.

We both enjoyed this recipe, it was tasty enough, moist enough and light enough for a late lunch.

Prep Time: 10 minutes
Bake Time: 8 - 10 mins baked at 450 degrees Fahrenheit and 5-10 mins under the broiler (if needed)

No Fat non-stick spray
1 1/2 lbs. mahimahi filets
3 T. grated Parmesan cheese (bottled)
1 t. dried rosemary
1.5 T. fresh Parmesan cheese, grated
1/4 t. kosher salt
1/2 t. black pepper
1/2 t. garlic powder

Slice mahimahi filets at an angle, we cut 3 pieces out of each filet so it would cook faster (keeps it moist).    Season with kosher salt, pepper and garlic powder.  Spray fish with non-stick spray.  Place powdered Parmesan cheese and rosemary in a baggie and place fish in the baggie.  Coat fish.  Place coated fish in a glass baking dish and sprinkle with fresh Parmesan cheese.  Baked at 450 degrees Fahrenheit or until fish is cooked.  If you want to really crisp up the cheese, broil them for a few minutes at the end.


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