Pretzel Encrusted Mahi Mahi

The idea for this recipe came to me as I was cleaning out my pantry. I came across a bag of pretzel thins that was crushed. I was about to throw it away but since one of my new years resolutions was to be more resourceful with scraps in the kitchen, I decided to keep it and come up with a use. When I visited New York last spring, my sister in law, Hannah took me to one of her favorite restaurants.  The meal was amazing, but the best part was the calamari which had a pretzel breading.  With this in mind, I decided to buy mahi mahi at the store and give it a whirl. 

Pretzel Encrusted Mahi Mahi
Source:  Miss J Original
Servings:  2 servings

2 mahi mahi fillets
1 tsp Dijon mustard
1/4 cup Greek yogurt, plain, fat free
1 avocado
1 tbsp lemon juice
1 drop of honey
1/2 tsp cayenne pepper
1 tsp dried parsley
1 tablespoon Parmesan cheese
1/8 cup all purpose flour
1/4 egg beaters (or egg)
1/2 cup crushed pretzel thins
olive oil

Preheat oven to 400 degrees.  Rinse fillets with water and pat dry.  Combine pretzel thin crumbles, parsley, and Parmesan.  Set up three plates.  The first one with flour, the second with egg mixture, and the third with crushed pretzel mixture. 

Take each fillet and toss in flour, coat in egg, and then dredge in crushed pretzel.  Place in a lightly oiled baking dish. 

Place in oven and cook for 20 -30 minutes or until fish is done (145 degrees internal temperature). 

While the fish is cooking, peel avocado and place in a food processor.  Add yogurt, lemon juice, Dijon mustard, and cayenne pepper to the food processor.  Mix until creamy and fluffy.  Serve fish with a dollop of avocado yogurt (will be extra left over that you can use for chip dip). 

Ratings:
Miss J, 8 out of 10
Moe, 8 out of 10

- Miss J