Macadamia Encrusted Seitan With Mango Broccoli Sla Food

MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER

Steps:

• To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
• Preheat the oven to 450 degrees.
• To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
• In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
• Place the fillets on warmed individual places. Serve with the mango-lime butter.

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.

MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE

Steps:

• In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
• Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
• Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

MACADAMIA CRUSTED HALIBUT OVEN ROASTED ASPARAGUS SPICY MANGO SALSA, PONZU SAUCE, COCONUT STICKY RICE

Steps:

• Lay the 4 pieces of halibut on a clean work surface. Season each piece with the salt, pepper, and cayenne. Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts. Press the nuts into the fish to secure. Preheat the oven to 400 degrees F. Heat a large saute pan coated with the oil to medium heat. Place 2 pieces (or 4 if the pan is big enough) of the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown. Flip the fish and cook for another 3 minutes. Repeat the process with the 2 remaining pieces of fish. Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.
• Form the Rice into a small flat disk in the center of the plate. Spoon some of the Salsa on top of the rice. Lean the fish against the rice and drizzle the sauce around the plate. Place the Asparagus against the fish and garnish with the Garlic Chips.
• In a large bowl filled with water, soak the rice for 24 hours in the refrigerator. Fit a colander or steamer lined with leaves (lotus, banana, Napa) inside of a large stockpot filled with water and add the rice to the colander. Make sure that the water is not touching the colander. Steam the rice for about 25 to 30 minutes. When the rice is soft, remove it from the colander and place it into a large mixing bowl. Add the coconut flakes and milk to the rice and season with the salt, pepper, and sugar. Set aside.
• In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion. Toss gently and season with salt and pepper.
• Prepare a saute pan over medium heat. Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes. Add the ponzu, mirin, dashi, salt, and pepper and allow to boil. Remove from heat and pour in a blender. Add the miso, blend and add the remaining tablespoon of butter.
• Preheat the oven to 350 degrees F. In an oven proof saute pan, combine the asparagus, garlic oil, salt and pepper and roast in the oven for about 5 minutes, until the asparagus are tender.
• Prepare a saucepan over high heat and add the oil and the garlic. When the garlic becomes golden brown, remove from the heat. Strain the garlic and reserve both the garlic and the oil.
• Wipe the kelp with a damp towel and then place it into a medium sized pot filled with water. Heat the water just before boiling, remove the pot from the heat, and remove the kelp. Place the bonito flakes in the water and allow them to settle to the bottom of the pot. Strain out the bonito flakes.

MACADAMIA NUT-CRUSTED SNAPPER WITH MANGO LIME BUTTER

Steps:

• In a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth (or use an immersion blender). Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
• Preheat the oven to 450 degrees.
• Place the nuts, panko and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and Sriracha (chile paste) and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the nut coating.
• In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn). Add the fish, crust side down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
• Place the fillets on warmed individual places. Serve with the mango-lime butter.

MAI-KAI'S MACADAMIA NUT-ENCRUSTED GROUPER OR MAHI-MAHI

Steps:

• Combine fruits and Grand Marnier; let macerate 30 minutes to 1 hour.
• Mix vinegar, brown sugar and 1/2 cup orange juice in a nonreactive saucepan. Cook over medium heat until sugar melts. Add fruit and heat through. Dissolve cornstarch in remaining orange juice and stir into sauce. Heat, stirring, until boiling and thickened. Keep warm.
• Place macadamia nuts, garlic, basil and cilantro in blender or food processor fitted with the metal blade. Blend to chop fine (do not overprocess or you will have nut butter) and place on a plate. Season fish with salt, pepper and squeeze a wedge of lemon over each fillet. Place flour on a plate and eggs in a wide bowl. Dredge fillets in flour, then in egg and finally in macadamia mixture.
• Heat about 1/8-inch oil in a skillet over medium-high heat. Add the fish fillets, do not crowd, this may have to be done in batches. Cook about 3 minutes until golden. Turn once and cook through. Be careful to regulate temperature as nut coating will burn easily. Serve with fruit sauce.

MACADAMIA CRUSTED HALIBUT WITH MANGO AND SCALLION GARNISH

Steps:

• Preheat the oven to 350°F
• Toast the macadamia nuts on a baking sheet until golden.
• Allow to cool completely.
• In a food processor, add the cooled macadamia nuts and bread crumbs.
• Pulse until a crumbly mixture is formed.
• Pour crust mixture onto a plate & set aside.
• Cut the halibut into serving size pieces and season with salt.
• In a shallow wide bowl, combine the eggs and water.
• Dredge the halibut pieces in the egg wash and then coat completely with the nut mixture.
• In a non-stick pan, heat the oil. Saute the fish until golden brown on both sides.
• Remove the fish from the heat and place on a baking sheet.
• Set aside.
• In a small saucepan over medium heat, combine the mango, sugar and wine.
• Simmer until reduced by three quarters, then add the cream.
• Bring to a boil and simmer for 5 minutes.
• Let the mixture cool slightly.
• In a blender, puree mango until smooth. Strain the mango through a mesh sieve into a bowl.
• Add the lime juice and a dash of salt to taste.
• Set aside.
• Fill a bowl with ice and cold water.
• Blanch the green parts of the scallions in boiling salted water for 10 seconds.
• Transfer to ice water with slotted spoon to stop the cooking.
• Remove the scallions from the water and dry thoroughly on paper towels.
• In a blender, puree the scallions with the olive oil, salt, and sugar until smooth.
• Pour the scallion mix through a fine sieve and into a squeeze bottle.
• Set aside.
• To serve: Preheat the oven to 350°F
• Place the black sesame seeds on a baking sheet and toast for approximately 5 minutes.
• Allow to cool completely.
• Place the baking sheet of halibut into the warm oven and heat for approximately 5 minutes.
• Spoon a fair amount of warm mango puree onto the plates.
• Place the halibut in the center of plate on top of the mango puree.
• Garnish with a drizzle of scallion oil and sprinkle the sesame seeds around the plate.
• Serve immediately.

MACADAMIA-ENCRUSTED SEITAN WITH MANGO BROCCOLI SLA

Steps:

• • Warm the oven to 400°F. Toast the macadamia nuts on a lightly greased baking sheet for 10 to 15 minutes, until browned. Cool. • In a coffee grinder or food processor, grind the nuts. • Mix the nuts with the flour and season with salt and pepper • Moisten the seitan in the soy milk, then dredge in the nut mixture. • Pan-fry on both sides until golden and crispy. • Meanwhile, peel and cut the mango into 1/4-inch cubes. • Wisk together the orange juice, vinegar, sesame oil, and mustard. • In a large bowl, combine the broccoli slaw, shallot, and ginger, mix in the dressing, and let sit for 10 minutes. Stir in the cubed mango and season with salt and cayenne. • Top with the pan-fried seitan.