A Nice Combination of Flavors.

All dressed up is the only way to eat Mahi Mahi. I find it to be a more pungent fish, which is fine by me as long as you tone it down with other flavors. Here, I topped the cooked fish with a cranberry sauce and croutettes and served it alongside asparagus for complementary tastes and colors.

Oven Baked Mahi Mahi

8 fresh (or frozen) Mahi Mahi fillets

Preheat oven to 425°. Season each side of fish with a sprinkling of garlic salt, table salt and black pepper. Put water to fill the bottom only of a shallow roasting pan and coat baking rack with cooking spray, then place the fish on the rack and put the pan on middle oven shelf. Bake in oven for 16-30 minutes until white and flaky.

Cranberry Glaze

1 can whole cranberry sauce
1 1/2 T. apricot preserves

Mix and heat in pan until hot. Spoon over cooked fish.

Croutettes

2 eggs, lightly beaten
1/2 c. seasoned bread crumbs

Combine eggs and bread crumbs in a small bowl. Shape into 8 balls, about one Tablespoon each. Bake in small, lightly buttered casserole dish alongside fish 15 minutes or so. Top each glazed fish fillet with croutette.