MACADAMIA NUT CRUSTED MAHI MAHI
Steps:
- Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
- Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
- Remove from the oven and allow to stand 10 minutes before serving.
MAHI-MAHI WITH PINEAPPLE GLAZE, PEPPERS AND COCONUT RICE
Steps:
- For the coconut rice: Heat the oil in a medium saucepot over medium heat. Add the shallots and salt and cook until translucent, about 2 minutes. Add the coconut milk and rice and bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Remove lid and fluff the rice.
- For the pineapple glaze: Heat a medium saucepan over medium heat and add oil to coat. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Be sure to stir often because the sugars will burn quickly! Then add the sambal and salt. Add the scallions and cook until soft, about 2 more minutes. Then, add the pineapple juice, soy sauce, brown sugar, Dijon mustard and lime juice and zest. Bring to a boil then reduce to a simmer. Cook until reduced by one-quarter and thick and glossy, about 10 minutes.
- For the mahi-mahi and peppers: Heat a grill pan to medium high. Coat the grill pan in olive oil. Add the peppers and onions and cook until browned, slightly charred and beginning to soften. Move the peppers to the side of the grill pan. Add a bit more olive oil. Salt the mahi-mahi on both sides. Sear the fish on each side until golden brown, about 3 minutes per side.
- Coat the mahi-mahi with the pineapple glaze using a pastry brush. Flip the fish and coat generously on the reverse side. Cook for an additional 2 minutes. Remove from the pan and serve with the coconut rice and grilled peppers. Aloha!
MACADAMIA-CRUSTED MAHI MAHI
Turn mahi mahi fillets into fancy company fare with a crunchy coating of macadamia nuts and panko, then drizzle with a yummy, gingery sauce. Our judges raved about the flavor of this fast-fixing fish entree-so will your family and friends! Idana Mooney - Moreno Valley, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 466 calories, Fat 29g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.
MACADAMIA-CRUSTED MAHI MAHI WITH COCONUT "BEURRE BLANC"
My mahi mahi specialty tastes like your are splurging, but it is really a healthy twist on a decadent favorite. This fish is delicious served with saffron rice or couscous. -Karen S. Shelton, Collierville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings (1 cup sauce).
Number Of Ingredients 21
Steps:
- In a small saucepan, combine the orange juice, shallot, ginger and garlic. Bring to a boil over medium-high heat. Cook for 3 minutes. Stir in the coconut milk, sugar, salt and pepper. Simmer, stirring occasionally until mixture is reduced by half, about 20 minutes. Remove from the heat and whisk in butter., Pat fish dry; place on a parchment-lined baking sheet. Sprinkle with salt and pepper. , In a small bowl, combine the orange zest, juice, ginger, garlic powder and cumin. Spoon over fish. Let stand for 10 minutes. Combine the bread crumbs, nuts and oil; mound onto each fillet., Bake, uncovered, at 425° for 14-16 minutes or until fish just turns opaque and crumb mixture is golden brown. Cover loosely with foil if crust browns too quickly. Serve with sauce.
Nutrition Facts : Calories 330 calories, Fat 23g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 289mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
MACADAMIA NUT CRUSTED MAHI MAHI
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
- Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
- Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
- Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.
Nutrition Facts : Calories 464.6 calories, Carbohydrate 23.8 g, Cholesterol 168.2 mg, Fat 25.1 g, Fiber 2.6 g, Protein 36.1 g, SaturatedFat 11.5 g, Sodium 1040.6 mg, Sugar 7.7 g
GRILLED MAHI-MAHI WITH PINEAPPLE SALSA
Make and share this Grilled Mahi-mahi With Pineapple Salsa recipe from Food.com.
Provided by MsKittyKat
Categories Mahi Mahi
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes.
- Add chiles and pineapple, then sauté over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes.
- Add fish sauce, sugar, and salt and sauté sambal, stirring, 30 seconds.
- Cool to room temperature, then stir in cilantro.
- Brush fish all over with remaining tablespoon oil, then season with salt.
- Grill, skin sides down, on lightly oiled grill rack, until skin is crisp, 4 to 5 minutes.
- Turn fish over and grill until just cooked through, 4 to 5 minutes more.
- Serve fish with sambal.
- I have grilled these indoors using a grill pan with good results.
Nutrition Facts : Calories 249.8, Fat 8.1, SaturatedFat 1.2, Cholesterol 124.1, Sodium 597, Carbohydrate 11.2, Fiber 0.9, Sugar 6.4, Protein 32.5
GRILLED MAHI-MAHI WITH PINEAPPLE RUM GLAZE
This is another great tropical recipe for Mahi-mahi, that I stole from another web site! I like to use fresh pineapple but canned will do. Enjoy!!
Provided by Teri8551
Categories Mahi Mahi
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepot over medium heat, add the butter, red onion, shallots and garlic. Cook for 3 minutes until the onions are soft, but not brown. Add the grilled pineapple, honey, dark rum, pineapple juice and green onions. Bring to a boil, remove from heat and set aside.
- Season to taste with salt and pepper.
- Preheat grill to medium high.
- Place the Mahi-mahi on a flat surface and rub with seasoning, pressing the spice gently into the meat. Brush lightly with olive oil. Grill for three to four minutes per side, glazing liberally with pineapple glazing syrup until the fish is just cooked through, tender and flakes lightly.
Nutrition Facts : Calories 494.1, Fat 17.6, SaturatedFat 5.5, Cholesterol 180.7, Sodium 246.8, Carbohydrate 29, Fiber 1, Sugar 23.4, Protein 43.1
COCONUT MACADAMIA NUT-CRUSTED MAHI MAHI W/ PINA COLADA SALSA
Make and share this Coconut Macadamia Nut-Crusted Mahi Mahi W/ Pina Colada Salsa recipe from Food.com.
Provided by MixnVixn
Categories Mahi Mahi
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Combine all the salsa ingredients in a large bowl. Set aside.
- Combine shredded coconut with the panko, macadamia nuts and 3/4 tsp sea salt in a shallow bowl. Combine the coconut milk and soy sauce in another shallow dish. Sprinkle fish on both sides with the remaining 1/4 tsp salt and black pepper. Dip one side of the fish into the milk mixture and then dredge the dipped side into the panko/coconut mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add fish, crust side down, to pan and cook 3 minutes.
- Transfer fish, crust side up, to an 8×8-inch baking or casserole pan. Bake for 10 minutes or until fish flakes easily.
- Serve with the salsa.
MACADAMIA AND COCONUT CRUSTED MAHI MAHI WITH PINEAPPLE SALSA
I just returned from a fabulous trip from Hawaii, and I wanted to figure out a way to make a dish that reminded me of all of the island flavors-- here is the result! Mahi Mahi is a great Hawaiian fish that is easy to find here in the States (as opposed to Opah or Ono fish which are delicious but impossible to find here...). I also wanted to try making a pineapple salsa after visiting the Dole Pineapple Plantation, and it turned out really well-- sweet and spicy! I hope you enjoy this one! Aloha!
Provided by Sommer Clary
Categories Mahi Mahi
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the salsa, prepare the pineapple by slicing off the top and the bottom, and cutting off the sides to remove all of the skin. Cut the peeled pineapple into 4 sections lengthwise, and remove the woody core in the middle. Dice the pineapple into 1/2 inch chunks.
- Combine the diced pineapple with the remaining salsa ingredients and set aside.
- In a food processor, finely grind the macadamia nuts. Mix well with the breadcrumbs and coconut.
- Heat the butter and olive oil over medium/ medium-high heat. Dip the mahi mahi fillets in the egg mixture, then coat well with the nut mixture. Fry for about 3-5 minutes on each side, or until cooked through and crispy on the outside.
- Top with the pineapple salsa.
Nutrition Facts : Calories 679.5, Fat 36.5, SaturatedFat 8.5, Cholesterol 203.1, Sodium 425.7, Carbohydrate 47.8, Fiber 7.1, Sugar 27.1, Protein 45.4
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