Macadamia Nut Breaded Fish Recipes

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 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 FAT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Place coconut butter and macadamia nuts in a food processor and process on high to achieve a part butter, part chunky, nut meal. Reduce speed to medium-low and add one egg. Run processor to combine, about 10 seconds. Add remaining eggs, one at a time, blending until mixture is creamy.
• Turn off the food processor and add stevia, baking soda, and salt; process to combine, 10 to 15 seconds. Clean edges of the bowl and process until mixture is evenly blended. Pour in lemon juice and reduce speed to low; blend well. Clean the sides of the bowl again and mix once more to thoroughly combine.
• Pour mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool before transferring to a wire rack.

MACADAMIA NUT-BREADED HALIBUT WITH COCONUT CURRY MANGO SAUCE

Steps:

• Combine nuts and 2 tablespoons flour in food processor, pulsing so as not to overchop and become sticky.
• Beat cayenne into egg with a fork.
• Dredge filet first in flour, then egg, then nuts - pressing nuts onto fish.
• Refrigerate breaded fish while starting sauce.
• Heat 2 tablespoons peanut oil in a heavy saucepan.
• Add curry paste and cook one minute, whisking.
• Add coconut milk and chutney, bring to a boil.
• Boil lightly till milk is reduced to 1/2 its original volume or to desired thickness.
• Turn heat off and cover to keep warm.
• Melt butter in large saute pan over medium heat.
• Add halibut till deep golden brown, turn to brown other side.
• If filets are very thick, place in 400 degree oven for 8 minutes after browning to finish cooking.
• Just before fish is done, add chopped mango and cilantro to sauce.
• Serve sauce over fish sprinkled with a little more cilantro for color interest and perhaps a whole cilantro leaf.
• Serve with Jasmine Rice.

MACADAMIA NUT BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add nuts and coconut.

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.