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Thursday, September 23, 2010

Macadamia Nut Crusted Mahi Mahi

That's right, I ventured into making a fish dish! And let me tell you, it was DEEEELICIOUS!! My MIL just left for Sweden for a 3 weeks and I wanted to make her a nice farewell dinner. I was feeling adventurous, we had some frozen Mahi Mahi from Costco and I started searching for yummy Mahi Mahi recipes. Like usual, was the winner and I found a great Macadamia Nut Crusted Mahi Mahi recipe. It was really simple and I modified it a bit since I'm still an amateur cook. ;p 

1-1/2 ounces macadamia nuts (I crushed them and used about 1/2 a bag)
2-1/2 ounces plain bread crumbs
4 (6 ounce) mahi mahi fillets
2-1/2 ounces butter
1-1/2 ounces shallots, diced (diced about 1 shallot)
2-2/3 cups chicken stock (used chicken broth - 1 can)
2-1/2 ounces pineapple, rough chopped (1 jar of tropical fruit with pineapple & papaya - in the produce section next to the fresh cut fruit) 
1-1/2 ounces papaya, rough chopped
2 ounces mango, rough chopped (I used 1 mango)
2 teaspoons shredded coconut (instead of messing with coconut, I got 1 can of coconut milk and used 1/2 a can)
1-1/4 habanero peppers, seeded (I'm not a spicy person, so I used crushed red peppers for a little kick)
1 egg 

  • salt and pepper to taste 
  • white sugar to taste (didn't use sugar, used the fruit juice from the jar and coconut milk)

1. Preheat oven to 375 degrees. 

2. 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. I used an egg to make sure the the bread crumbs and nuts stuck to the fish...and I didn't use a blender or food processor. I crushed the nuts with a hammer and then mixed them with the bread crumbs...ha! 

3. Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.

4. Add shallots to skillet, and cook until translucent. Stir in chicken broth. Mix in pineapple, papaya, mango, coconut milk, and crushed red peppers. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat. I added about 3 tablespoons of corn starch to make the sauce a little thicker. It doesn't need to be pasty, but it doesn't need to be watery between is perfect. I also kept the fruit relish to put on the rice. 

5. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce. 

I made this dish with sautéed green beans and long grain white rice. For the green beans, I cut up white onion and threw in a little butter with the green beans and seasoned them with lawry's seasoning. They were yum-tastic! 

Dessert - I made Fat Free Chocolate Pudding! 

No ka oi! 
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  1. This looks sooooo good! I will have to try this!!!!!

  2. Amber, I'm so proud! This is TOP CHEF style

  3. :) Wow TOP CHEF!!! Thanks and I promise to keep them coming.