Baked Mayo Parmesan Fish is so easy for a low-carb fish dinner, and this just might become your favorite new recipe for cooking fish! And this baked fish that’s crusted with mayo and Parmesan is just so delicious!

PIN Baked Mayo Parmesan Fish to try it later!

I’m 100% sure this recipe for Baked Mayo Parmesan Fish is going to be a winner for lots of you, even people who aren’t big fans of fish. I can say that with confidence because a few years ago I posted Baked Mayo Parmesan Chicken, and right away fans of that recipe started telling me how they love that mayo-parmesan topping on fish! So I finally decided I should make it a separate recipe on its own so other people were more likely to to find it.

And today I’m reminding you about this favorite way to cook fish for my Friday Friday Favorites recipe this week! We swooned over it when we tested the recipe, and unless you’re someone who really doesn’t like fish, I bet you’re going to love it.

And I’m going to recommend this recipe if you’re cooking for people who “don’t like fish” because the mayo-Parmesan topping adds so much amazing flavor that readers have reported that even fish-avoiders will gobble it up. I hope you will try this easy way to make baked fish, and that you’ll love it like we did!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• four fish fillets that are about a half-inch thick
• Szeged Fish Rub (affiliate link)
• mayo
• freshly-grated or coarsely-grated Parmesan
• Garlic Powder (affiliate link)
• coarse ground black pepper to taste

What Fish Rub do I use?

One product I’ve recommended for years if you’re cooking any kind of fish is Szeged Fish Rub (affiliate link) a blend of spices that seems to me to be the perfect seasoning for fish. I found it at my grocery store for a quite a few years, but for years now I’ve been buying it at Amazon.com, and I always have this in my spice drawer. If you have a brand of fish rub you like, I’m sure it will also work.

What kind of fish did I use for the Baked Mayo Parmesan Fish?

I used frozen Mahi Mahi from Costco for the Baked Mayo-Parmesan Fish, but you can make this recipe with any thick pieces of white fish.

Want more recipes ideas for easy low-carb fish?

Check out Low-Carb and Keto Baked Fish Recipes for more easy ideas for baked fish, or if you want more fish dinners of all kinds, look at Low-Carb and Keto Fish Dinners.

How to Make Baked Mayo Parmesan Fish:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Use any type of firm fish fillets that are about 1/2 inch thick. Thaw fish overnight in the fridge and drain well.
2. Rub with Szeged Fish Rub (affiliate link) or your favorite brand, and let fish to come to room temperature while you preheat oven to 400F/200C.
3. Combine the mayo, coarsely grated Parmesan, and garlic powder. 
4. Use a rubber scraper to spread the mixture on fish. 
5. Carefully transfer fish to baking dish. Season the top with a little fresh-ground black pepper to taste.
6. Bake fish in the upper half of the oven for about 12 minutes, or until the fish is starting to get firm when you press on the side with a fork.
7. Then turn your oven to BROIL and brown the topping for 3-4 minutes. (It may take less time if your broiler gets really hot, watch it carefully!)
8. There may be a little bit of liquid released as the fish cooks; just blot with a paper towel before you serve it if you feel the need.

Make it a Low-Carb Meal:

This baked fish would be great with something like Barely Steamed Asparagus with Basil Vinaigrette, Lemony Green Beans with Lemon Juice and Lemon Zest, or Stir-Fried Spinach with Garlic and Parmesan for a low-carb side dish.

More Low-Carb Dinners with Fish or Seafood:

Ingredients

• four 6-8 oz. fish fillets that are about a half-inch thick (see notes)
• 1 tsp. Szeged Fish Rub, for rubbing on the fish. (See notes)
• 1/2 cup mayo
• 4 T freshly-grated or coarsely-grated Parmesan
• 1/2 tsp. garlic powder
• coarse ground black pepper to taste

Instructions

1. Thaw fish overnight in the fridge and then drain well. (f the fish seems quite wet, I would place it between two paper towels and press out the excess moisture.
2. Lay fish out on the cutting board, rub on both sides with Szeged Fish Rub (affiliate link) (or your favorite brand) and let fish to come to room temperature while you preheat oven to 400F/200C.
3. In a small bowl or glass measuring cup combine the mayo, coarsely grated Parmesan, and garlic powder. The mixture will be stiff, try to get it combined well.
4. Keeping the fish on the cutting board, use a rubber scraper to spread that mixture in an even layer on the top of each piece of fish. (It was much less messy to do that on the cutting board than when the fish was in the baking dish; trust me on that!)
5. Then carefully transfer fish to the baking dish, use the smallest dish you have that fits all the pieces. Season with some fresh-ground black pepper to taste over the topping on the fish. Bake fish in the upper half of the oven for about 12 minutes, or until the fish is starting to get firm when you press on the side with a fork (thicker pieces will take longer to bake).
6. Then switch your oven to BROIL and brown the topping for 3-4 minutes. (It may take less time if your broiler gets really hot; watch it carefully!) Serve hot.

Notes

We used frozen Mahi Mahi from Costco, use any firm mild fish that you enjoy for this recipe.

Try This Next Tomato Avocado Salad with Edamame

I’m crazy about Szeged Fish Rub (affiliate link) and use it on nearly every kind of fish I cook, but there are other good ones on the market.

This recipe was inspired by readers who told me how they loved the topping from Baked Mayo-Parmesan Chicken used on fish!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 637Total Fat: 26gSaturated Fat: 5gUnsaturated Fat: 19gCholesterol: 360mgSodium: 674mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 94g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Baked Mayo Parmesan Fish is a great dish for low-carb or Keto diet plans, and this recipe is gluten-free. If you’re making it for any phase of the original South Beach Diet, they would recommend reduced-fat mayo and possibly a bit less Parmesan. I think it will still be pretty good even with lower-fat ingredients, but personally I’d probably just splurge a bit on the mayo and Parmesan; your choice on that!

Find More Recipes Like This One:
Use Seafood Recipes for more ideas for fish dinners or Oven Dinners for more baked main dishes like this. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This easy baked fish recipe was posted in 2019. It was updated with more information in 2021, and last updated in 2023.

Share This:

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
4. Cut tomatoes in half so you have 2 cups of tomatoes.
5. Slice green onions, more or less to taste.
6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
9. Then mix in avocado.
10. Serve salad right away.
11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

• 2 small avocados
• 1 T fresh lime juice
• 2 cups cherry tomatoes
• 12 oz. frozen shelled edamame (see notes)
• 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

• 4 T fresh lime juice
• 1/2 tsp. ground cumin
• 1 tsp. Spike Seasoning
• 1/2 tsp. Vege-Sal (or salt)
• 3 T extra-virgin olive oil (more or less to taste)

Instructions

1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
4. Slice about 1/2 cup of green onion, more or less to taste
5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
7. Mix together tomato and edamame and toss with the desired amount of dressing
8. Then gently mix in the chopped pieces of avocado
9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

Share This:

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link