Coconut Macadamia Nut Crusted Mahi Mahi W Pina Colada Salsa Recipes

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 MAHI MAHI

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.

MACADAMIA-CRUSTED MAHI MAHI WITH COCONUT "BEURRE BLANC"

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.

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.

COCONUT MACADAMIA ENCRUSTED HALIBUT

Steps:

• pre-heat oven to 425.
• combine coconut milk and 1/4 cup of honey in a baking dish.
• marinate halibut in the mixture for 30 minutes or longer.
• in the mean time, place macadamia nuts in food processor until finely crushed.
• combine bread crumbs, macadamia nuts and coconut shavings on a large plate or platter.
• roll halibut steaks in bread crumb mixture, and transfer to a greased baking dish or cookie sheet.
• combine remaining honey and butter in a small bowl and microwave for 30 seconds (or until liquid).
• drizzle over halibut.
• bake for 15 minutes uncovered, or until cooked through.

MACADAMIA COCONUT TART

Steps:

• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 10 to 15 minutes more. Leave oven on.
• Whisk together eggs, brown sugar, vanilla, and salt until combined, then whisk in melted butter, nuts, and coconut. Pour filling into tart shell and bake until set in center, 25 to 30 minutes. Cool in pan on a rack 30 minutes, then remove side of pan and cool tart to room temperature, 1 1/2 to 2 hours more.

MACADAMIA NUT BUTTER SAUCE (FOR CHICKEN OR FISH)

Steps:

• In a saucepan, melt butter over medium heat and saute nuts until golden brown.
• Add parsley.

MACADAMIA CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F.
• Mix nuts, bread crumbs, flour, and tub margarine.
• Line a baking sheet with foil and spray with cooking spray. Lay fish on the foil, and sprinkle with salt and pepper.
• Bake fish for 7 minutes. Remove from oven, brush with coconut milk, and top with nut mixture. Pat mixture down so that it sticks to the fish. You can fold foil edges around fish to condense toppings.
• Bake fish for additional 12-16 minutes, or until fish is cooked through and crust is golden brown.

COCONUT-MACADAMIA NUT PIE

Steps:

• Preheat over 425 degrees.
• Fit piecrust into a 9 inch pieplate according to package directions; fold edges under and crimp. Freeze 15 minutes.
• Bake 6 -8 minutes or until golden; cool on a wire rack.
• Whisk together sugar and next 5 ingredients; stir in nuts and coconut.
• Pour into prepared piecrust.
• Lower oven temperature to 350 degrees and bake 55-60 minutes; cool on wire rack.

MACADAMIA AND COCONUT CRUSTED MAHI MAHI WITH PINEAPPLE SALSA

Steps:

• To make the salsa, prepare the pineapple by slicing off the top and the bottom, and cutting off the sides to remove all of the skin. Cut the peeled pineapple into 4 sections lengthwise, and remove the woody core in the middle. Dice the pineapple into 1/2 inch chunks.
• Combine the diced pineapple with the remaining salsa ingredients and set aside.
• In a food processor, finely grind the macadamia nuts. Mix well with the breadcrumbs and coconut.
• Heat the butter and olive oil over medium/ medium-high heat. Dip the mahi mahi fillets in the egg mixture, then coat well with the nut mixture. Fry for about 3-5 minutes on each side, or until cooked through and crispy on the outside.
• Top with the pineapple salsa.