Cashew Crusted Mahi Mahi With Crispy Onions Food

CASHEW CRUSTED MAHI MAHI

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper.
• Place the mahi filets on the parchment so they are not touching. Salt and pepper both sides.
• Place in the oven and bake for 5 minutes.
• While the mahi is cooking, combine the Coconut Butter Coating ingredients in a small bowl and stir until well combined.
• Remove mahi from the oven and turn the filets over. Spoon the coconut butter mixture evenly over the 6 mahi filets, using your fingers, if necessary, to cover the top of the fish with the coconut butter.
• Divide the chopped cashews evenly among the coconut butter coated fish, pressing them in lightly so they don't fall off.
• Place the mahi back in the oven, and bake for an additional 5-10 minutes, depending on the thickness of your filets. Fish should be opaque and flaky.
• Remove from oven and serve hot with a side of Peach Tomatillo Salsa.

CASHEW CRUSTED MAHI MAHI

Steps:

• Rinse fish and pat dry.
• Season with salt & pepper.
• Mix cornstarch with cayenne pepper and spread on a flat tray or dish.
• Pour coconut milk in a shallow bowl.
• Place chopped cashews in a shallow bowl.
• Dredge fish portions top only in cornstarch mixture shaking off excess.
• Dip top of fillet (with the cornstarch) into the coconut milk then lay on chopped cashews.
• Place on lightly oiled baking dish, cashew side up.
• Bake at 350 degrees for 20 minutes until golden.

MAHIMAHI WITH MACADAMIA NUT CRUST

Steps:

• Place mahimahi in shallow dish. Pour lime juice over. Marinate 1 hour, turning fish over occasionally.
• Preheat oven to 350°F. Combine panko and next 3 ingredients in small bowl. Mix in 2 tablespoons butter. Season generously with pepper. Pour remaining 2 tablespoons butter into shallow baking dish. Remove mahimahi from marinade and place in baking dish, turning to coat with butter. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere. Bake until fish is cooked through, about 20 minutes. Transfer to plates and serve.

MACADAMIA-CRUSTED MAHI MAHI

Steps:

• Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped., In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture., In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown., Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish.

CILANTRO CRUSTED MAHI MAHI

Steps:

• Heat olive oil in a large oven proof skillet over medium high heat.
• Preheat oven to 375 degrees.
• Season both sides of fish with salt and pepper.
• Dredge only one side of each fillet in the cilantro.
• Place fish, cilantro side down, into the hot olive oil, being careful not to crowd the pan.
• Cook until cilantro is crisp, checking often not to burn. (I check after 1 minute, then every 30 seconds after that.).
• Turn fish over, then place in preheated oven.
• Bake for 3-5 minutes, or until fish flakes easily with a fork.
• If you do not have a large oven proof skillet, you can cook fish a couple of fillets at a time, then transfer to a baking dish to finish cooking. You can use less oil or nonstick spray if using a nonstick pan, just remember to add more before adding more fish. Add extra cooking time since the dish is not preheated.

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.