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.
MAHIMAHI WITH CITRUS SAUCE, APPLE BANANAS, AND MACADAMIA NUTS
Provided by Roy Yamaguchi
Categories Citrus Fish Fruit Nut Sauté Wheat/Gluten-Free Dinner Apple Banana Macadamia Nut Seafood Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 22
Steps:
- To prepare the sauce, in a saucepan, combine the water, sugar, and peppercorns. Bring to a boil over high heat, decrease the heat to medium, and simmer for 10 to 15 minutes, until the sauce becomes syrupy. Add the honey, orange zest, lemon zest, orange juice concentrate, lemon juice, syrup, and canola oil. Continue to simmer for 10 to 15 minutes, until the sauce is syrupy and reduced by one third. Pass through a fine-meshed sieve and keep warm.
- Split the bananas in half lengthwise. Combine the shichimi and coconut flakes in a shallow bowl. Coat the cut side of each banana piece with the coconut mixture. Place a small sauté pan over medium heat and add the oil. When the oil is hot, add the bananas, coconut side down. Cook for about 2 minutes, or until golden brown. Turn and cook the other side for 1 minute, or until lightly browned. Remove from the heat and keep warm.
- Season the mahimahi with salt. Place a sautéw pan over high heat and add the oil. Then the oil is hot, add the mahimahi. Cook for 2 minutes or until browned. Turn and cook the other side for 2 minutes, or until the flesh flakes with slight pressure with a fork.
- To serve, divide the greens among 4 plates. Place the mahimahi on top of the greens and the banana on top of the mahimahi. Drizzle 3 to 4 tablespoons of the sauce around each serving. Garnish with the cucumber and macadamia nuts. Serve immediately.
MAC NUT MAHI MAHI WITH HAWAIIAN FRUIT SAUCE
Steps:
- 1. Finely chop nuts and put on a metal tray under the broiler for 2 minutes or until slightly browned. Stir halfway and watch carefully. Set aside. Turn off broiler and preheat oven to 350 degrees F. 2. Prepare fish, wash and dry thoroughly, and sprinkle with the salt and pepper. 3. Dip fish into the lemon juice and then into the flour on both sides. 4. In a large oven-proof saute pan over medium high heat, warm the olive oil and butter until butter just begins to sizzle; add fish and saute 2 minutes; turn and put fish into the oven for 5-6 minutes or until it flakes easily. 5. While baking, make the quick and easy sauce. In a saucepan over medium heat, melt the butter; add the liqueur, wine, and preserves, stirring to reduce slightly. When slightly reduced, about 3-4 minutes, add the mango and banana. 6. Plate the fish on two plate and drizzle each portion with the sauce.
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 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
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.
HAWAIIAN-INSPIRED MAHI MAHI
Mild and delightful Hawaiian-inspired mahi mahi with a homemade citrus marinade. Perfect for a luau or theme night. Serve with sweet potatoes and Hawaiian bread.
Provided by Heather S
Categories Mahi Mahi Recipes
Time 3h40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine orange juice, lime juice, sea salt, and pepper in a bowl. Add pineapple juice from the can and whisk to combine. Refrigerate pineapple chunks until needed.
- Place mahi mahi fillets in a large glass or ceramic bowl. Add marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Cover a rimmed baking sheet with foil and spray foil with cooking spray.
- Remove fillets from the marinade and shake off excess. Discard the remaining marinade. Place fillets on the prepared baking sheet. Top with green onions and macadamia nuts.
- Bake in the preheated oven until fish is white and flakes easily with a fork, 25 to 30 minutes.
- Top fillets with reserved pineapple chunks.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 24 g, Cholesterol 104.1 mg, Fat 7.5 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 1.3 g, Sodium 744.6 mg, Sugar 19.1 g
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.
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- Mix together macadamia nuts, panko breadcrumbs, salt, and pepper in a shallow pan like a pie dish. Whisk the coconut milk and lime juice together in another shallow dish.
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