Coconut Macadamia Nut Crusted Mahi Mahi W Pina Colada Salsa Recipes

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COCONUT MACADAMIA NUT-CRUSTED MAHI MAHI W/ PINA COLADA SALSA



Coconut Macadamia Nut-Crusted Mahi Mahi W/ Pina Colada Salsa image

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

1/4 cup unsweetened coconut, shredded
2 tablespoons panko breadcrumbs
1 1/2 tablespoons macadamia nuts, chopped finely
1 teaspoon sea salt, divided
2 teaspoons black pepper, freshly cracked
1/4 cup light coconut milk
1 tablespoon soy sauce
2 (6 ounce) mahi mahi fillets or 2 (6 ounce) other firm white fish
1 tablespoon olive oil
1 1/4 cups pineapple, chopped
1/2 cup red onion, minced
1/4 cup scallion, minced
2 tablespoons cilantro, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons unsweetened coconut, shredded

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 NUT CRUSTED MAHI MAHI



Macadamia Nut Crusted Mahi Mahi image

Provided by Alton Brown

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

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 MAHI MAHI WITH COCONUT "BEURRE BLANC"



Macadamia-Crusted Mahi Mahi with Coconut

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

1/3 cup orange juice
2 tablespoons finely chopped shallot
1-1/2 teaspoons minced fresh gingerroot
1 small garlic clove, minced
1 can (13.66 ounces) light coconut milk
1 teaspoon sugar
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
MAHI MAHI:
6 mahi mahi fillets (3 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
4 teaspoons grated orange zest
1 tablespoon orange juice
1-1/2 teaspoons minced fresh gingerroot
2 teaspoons garlic powder
2 teaspoons ground cumin
3/4 cup panko bread crumbs
1/2 cup chopped macadamia nuts
3 tablespoons olive oil

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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