Tonight’s delicious, easy, and healthy dinner! Cornmeal Crusted, pan-fried Mahi Mahi with Tahini Sauce and steamed broccoli. I’d like to encourage you to buy the cookbook that this recipe comes from (it’s just wonderful). I will say, that the tahini sauce (which really makes the dish) is a combination of equal parts high-quality mayo and buttermilk with pickled sunchokes. The Cornmeal crust is a mix of yellow cornmeal (gluten-free!), flour (I used an impromptu mix of potato starch (30%) and brown rice flour (70%) to ensure gluten-free goodness!), salt, and pepper.
I was stunned by both A) how delicious this was and B) that it came from MY kitchen. If you need any tips on how took cook or ensure the crust sticks to your Mahi filet, send me a message and I’ll happily tell you!
BUCKWHEAT 