Mahi Mahi with Breadcrumbs and Pine Nuts

Mahi Mahi Dinner

Mahi Mahi Dinner

I heard a chef say the difference between the lunch and dinner menu was 2 ounces and twenty dollars. So usually lunch is a six-ounce serving of fish, and dinner is eight. But if you make it yourself you will save even more. This Mahi Mahi Breadcrumbs and Pine Nuts dinner tasted like something I ate at a restaurant only cheaper.

When I have leftover bread or leftover rolls I pop it in the food processor, give them a whirl and save them in a freezer bag. Some people like to cut off the crust, but I prefer to leave it on. Then when I need a topping I bring out the breadcrumbs bag and mix it half breadcrumb and half panko. I add some herbs, a couple tablespoons of Parmesan cheese, and since I like the flavor of both I added a tablespoon of olive oil and butter. I added two-tablespoon of pine-nuts that takes the flavor all up a notch.

Homemade breadcrumbs makes the best crumb-crust for Mahi-Mahi. Pop this topping on, put it in a 400°F oven, fifteen to twenty minutes and you have a restaurant quality meal.

Make Breadcrumbs For Your Mahi Mahi

Make Breadcrumbs For Your Mahi Mahi

I used my old iron skillet with a square of parchment. The skillet was my husband’s grandmother’s skillet.  My mother-in-law gave it to me when I got married probably in hope that I would learn to cook.  I use it often and it always makes me smile.  I love the way it conducts heat and although it has years of seasoning the parchment makes for an easy cleanup. If you are cooking for a crowd a baking sheet will work just as well.

Fish is so easy; I don’t know why we don’t have it more, especially Mahi Mahi. It is so easy to work with. Keep some on hand for a quick restaurant quality meal. And I am just guessing, but I think it will only cost a third of what you would have paid if you were eating out.

Mahi Mahi with Breadcrumbs and Pine Nuts
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 6 - 8 ounces Mahi Mahi
  • Breadcrumb topping
  • 4 tablespoons breadcrumb
  • 4 tablespoon Panko
  • 2 tablespoon each – Olive oil and butter
  • 1 teaspoon thyme
  • 2 tablespoon pine-nuts
  • Salt & Pepper
  • Parsley to garnish
  1. Preheat oven and line bakeware with parchment.
  2. Prepare breadcrumb mixture; set aside
  3. Rinse, pat dry, and season the fish portions.
  4. Place in an oven-proof pan. I use a parchment-lined iron skillet.
  5. Top with breadcrumb mixture.
  6. Bake at 400° for 15 – 20 minutes.

I am taking this to

Susan’s at Metamorphosis Monday
Nicoles’ at Munching Mondays
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
The LouLou Girls Link Party
Megin’ at Brag About It
Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday 
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday
Jody’s at Simple and Sweet Fridays
Sherry at Olives-n-Okra

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22 Responses to Mahi Mahi with Breadcrumbs and Pine Nuts

  1. Adri says:

    Oh, Ms. Lemon, this sounds great. My husband adores fish, and I so rarely make it for him, but this goes on the “to do list for Bart”. Bart says “Thank you, Ms. Lemon.”

  2. How beautiful. Mahi mahi is one of our favorites. I’m with you, I leave the crust on the bread when making homemade bread crumbs. I think it gives the crumbs more body as well as flavor.

  3. Monique says:

    Can you believe you finally arrived on my blolglovin reader list today? After what? 2 years?:)

    THis is how I like my fish:)

    • Ms. Lemon says:

      Life is good! I am so happy. I have come to believe there are computer glitches that no one wants to own. Safari and google and gmail have a glitch in the new El Capitan they have finally acknowledged. Anyway I am glad we are finally connecting Monique.

      I was surprised what a few breadcrumbs did to a dish. 🙂

  4. Honestly–I don’t know why I don’t make fish more often either. It’s healthful and quick cooking, and these days, you can get good, fresh fish pretty much anywhere.

  5. Penny says:

    I agree about lunch and dinner costs at restaurants. We had shrimp and grits for $15.00 at lunch in Charleston. At dinnertime it was $30.00. Your mahi mahi looks delicious. I use the crusts in my crumbs too.

  6. Christine says:

    I love fish and this looks so yummy….Christine

  7. We love pinenuts over here, so I can’t wait to make this soon!

  8. We have a pair of old cast iron skillets that belonged to Mrs KR’s grandmother. They must be 100 years old! They’re wonderful. Although we like going to restaurants at night, we’re starting to find the servings are way too big — much more reasonable at lunch. And of course a better value. 🙂 Anyway, terrific recipe — my kind of food. Thanks.

    • Ms. Lemon says:

      I love eating out, but I have a difficult time of it since I am so food sensitive (although I am getting much better). I like to have a few recipes that are easy that a restaurant would make. Thanks for stopping by John.

  9. Kitty says:

    This sounds so tasty, Madonna! I eat fish on Fridays during lent, and this would be perfect. Last Friday I made blackened tilapia in my cast iron skillet and it was so good.

    • Ms. Lemon says:

      I have not tried to blacken any food other than by accident. 🙂 I know that Paul Prudhomme popularized the whole blackened experience. I may get brave and give it a try because I do love fish. Thanks for stopping by Kitty.

  10. Mahi Mahi is the most popular fish here in our area of Florida at both the markets and restaurants. Your recipe is as good as any I would get at our local restaurants, actually probably better. I’m like you, I have a big bag of breadcrumbs in my freezer as well.

  11. Carlee says:

    I love Mahi Mahi but never make it at home. I am going to have to give this a try!

    • Ms. Lemon says:

      Carlee, I think you will like it. Let me know if you try it and if you liked it. Thanks for stopping by.

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