Parmesan-Crusted Mahi Mahi with Tomato Asparagus

Ingredients

Tomato Asparagus Sauce 1/4 cup minced shallots 2 tsp extra virgin olive oil 2 med tomatoes, diced 4 stalks asparagus, blanched and diced 2 tsp white balsamic vinegar 1/2 tsp sea salt 1/4 tsp freshly ground black pepper 2 whole eggs Pinch sea salt Pinch freshly ground black pepper

1 lb Mahi Mahi, cut into 4 equal fillets 1/2 cup grated Parmesan cheese 2 cups cooked black eyed peas 2 tsp extra virgin olive oil 1/2 cup thinly sliced onion 4 cups chopped mustard greens

Instructions

1. Preheat oven to 375F.

2. In a medium sauté pan, sauté shallots in olive oil over medium heat until translucent. Add remaining ingredients for sauce and sauté 5 more minutes. Set aside.

3. Lightly coat a large sauté pan with canola oil. Place over medium heat.

4. In a medium bowl, beat eggs with salt and pepper. Spread Parmesan on a large plate. Dip fish in egg and dredge in Parmesan. Gently place fish in hot pan and cook over medium heat until golden brown, about 2 minutes on each side. Transfer to a baking pan and bake for 10 minutes, or until fish is cooked through.

5. In a large sauté pan, heat olive oil over medium heat. Sauté onions until translucent. Add mustard greens and cook until wilted, about 1 to 2 minutes.

6. Serve 1 fish fillet with 1/4 cup sauce, 1/2 cup black-eyed peas and 1/2 cup sautéed mustard greens.