.%20And%20the%20tarragon-lime%20crust%C2%A0has%20a%20nice%20crispy%20contrast%20with%20a%20pop%20of%20herb%20and%20citrus%20freshness.%20Serve%20this%20low-carb%2C%20high-protein%20entr%C3%A9e%20over%20your%20favorite%20greens%20or%20salad.){kind=link}
The secret to keeping this baked mahi-mahi fillet really tender? It’s the mayonnaise mixture (we suggest canola mayo, which is high in heart-healthy fats without any sat fat). And the tarragon-lime crust has a nice crispy contrast with a pop of herb and citrus freshness. Serve this low-carb, high-protein entrée over your favorite greens or salad.
How to Make It
Preheat oven to 425°F. Coat a baking sheet with cooking spray. Stir together mayonnaise and shallot in a small bowl. Spread mixture evenly over mahi-mahi fillets to cover. Arrange fillets in an even layer on prepared baking sheet.
Stir together panko, tarragon, lime zest, salt, and pepper in a small bowl. Sprinkle mixture evenly over prepared fillets. Bake in preheated oven until panko is lightly browned and a thermometer inserted in thickest portion of fillets registers 140°F, 14 to 16 minutes.