Cashew Crusted Mahi Mahi Recipes

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.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Spray a shallow baking dish with nonstick cooking spray.
• Pat mahi mahi dry with paper towels. Drizzle with sesame oil, and season with garlic pepper. Press grated ginger and toasted sesame seeds onto both sides of the fish to coat. Place fish on the prepared baking dish.
• Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

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.

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.

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.

Steps:

• Preheat oven to 350°F, line a baking sheet with foil and spray non-stick spray.
• If using whole cashews, pulse in a blender or food processor until crushed.
• Mix the cashews with the bread crumbs, set aside. Mix the milk and eggs and beat together in a medium bowl, set aside. Mix about 1 tsp each of both salt and pepper into the flour, set aside.
• Prepare an assembly line with the three mixtures by putting flour mixture into a shallow plate, and the bread-cashew mixture in another shallow plate.
• Work the fillets one at a time by flouring each of the fillets and shaking off the excess. Proceed to submerge the floured fillet into the eggs and then covering with the bread crumb-nut mixture; repeat with the remaining fillets.
• Place crusted fillets on baking sheet at least an inch apart. Insert into oven and bake for about 20 minutes or until crust is golden brown. Eat fresh.

Steps:

• Mix the powdered milk with enough water to equal 1/2 cup
• Rinse fish and place in a shallow dish or pie pan, pour milk over fish
• Allow fish to soak in the milk for approximately 1 hour
• Mix the cornflake crumbs, cashews, parsley, lemon zest, salt, cardamom, coriander, paprika and cayenne pepper together in a shallow dish or plate
• Prepare a broiler pan by spraying with non-stick cooking spray and set aside
• Preheat oven to 450 degrees
• While oven is preheating, heat the 1 tablespoon of olive oil in a non-stick saute pan
• When oil is warmed, add the onion rings and saute, stirring frequently until onions are browned and crispy, approximately 15 to 20 minutes
• Dredge the fish in the crumb mixture, pressing down slightly to coat, turn and repeat making sure fish is covered in crumbs
• Place the fish fillets on the broiler pan, sprinkle with a few grinds of fresh black pepper and put in the upper third of the preheated oven
• Bake for 10 to 12 minutes or until fish is opaque throughout when tested and crust is golden brown
• Divide the crispy onions onto 4 individual plates, top each with a cooked fish fillet and lemon wedge

Steps:

• Prep the ingredients: Preheat the oven to 350 degrees. In a small pot, bring 1 cup water with a large pinch of salt to a boil. Zest and halve the lime. Cut one half into wedges. Halve, peel, and finely chop the shallot. Halve the tomatoes. Trim the ends of the green beans.
• Cook the quinoa: Add the quinoa to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Season with salt and pepper.
• Make the wasabi aioli: In a small bowl, combine the mayonnaise, lime zest, a squeeze of lime (to taste) and the wasabi (to taste). Season with salt and pepper.
• Make the panko crust: In a medium pan, melt 1 Tablespoon butter. Toss the panko into the melted butter and season with salt and pepper. Transfer the panko to a plate and wipe out the pan.
• Cook the mahi mahi: Season the mahi mahi on all sides with salt and pepper. Spread the top of each fillet with 1 teaspoon of wasabi aioli. Press the panko onto the top of each fillet and place onto a lightly oiled baking sheet. Bake in the oven for about 10 minutes, until flaky and opaque.
• Sauté the green beans and tomatoes: Meanwhile, heat 1 Tablespoon butter in the same pan over medium heat. Add the shallot and green beans and cook, tossing, for 4-5 minutes, until the shallots are softened. Add a splash of water to the pan and let the green beans steam until tender. Add the tomatoes and cook, tossing, for another 1-2 minutes, until heated through. Season with salt and pepper.
• Plate: Serve the panko-crusted mahi mahi on a bed of veggies and quinoa. Serve with the remaining wasabi aioli and a wedge of lime.

Steps:

• Heat oven to 350 degrees.
• In a food processor, pulse nuts until coarsely chopped.
• Add cornflakes and pulse both together until flakes are in small pieces but not broken down.
• Add chopped parsley, salt and white pepper to the mixture and spread on a platter.
• Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick.
• Spray the baking pan, lay the fish fillets inches.
• Bake for 10 minutes.
• The fish should still be moist and delicate- not overcooked or dry.
• While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated.
• Place the mahi mahi on a dinner plate with rice.
• Pour a little honey soy glaze over the fish and drizzle a little around it on the plate.
• Serve.

Steps:

• Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
• Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.