Macadamia Nut Butter Sauce For Chicken Or Fish Recipes

MAHI-MAHI WITH MACADAMIA NUT SAUCE

Steps:

• Prepare the Macadamia Nut Sauce by lightly browning the nuts in butter. Add the parsley. Set aside and keep warm. Makes 1 cup of sauce.

MACADAMIA NUT SAUCE

Steps:

• Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside.
• . Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 minute Slowly pour in milk and cream, constantly whisking the whole time.
• Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice.
• Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving, if desired.

FILLET OF FISH MACADAMIA

Steps:

• Season fish with peppercorns and salt. Mix egg yolk, 2 tablespoons clarified butter and juice of 1/4 lemon together. Brush yolk mixture onto fish and press nuts into each side. Place 2 tablespoons clarified butter in frypan. When hot add fish and fry 3 minutes each side, add heated sherry and set alight. Add chopped parsley stalks. Place fish on serving dish. Add 1 tablespoon butter and extra lemon juice to frypan, pour sauce over the fish.

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.

FISH WITH MACADAMIA BUTTER SAUCE

Steps:

• Heat the olive oil in a pan over medium heat.
• Add the fish fillets and cook 2- 3 minuts each side( cooking time depends on the thickness of the fillets). Transfer to a warmed plate and cover with foil to keep warm.
• Reduce heat to medium low. Add the butter and chopped macadamias. Cook, stirring, for about a minute- until the butter and nuts are light golden brown. Watch carefully as you dont want the butter to burn.
• Remove from the heat. Season with salt and pepper. Stir in the parsley.
• Serve the fish and spoon over the macadamin and butter sauce. Serve with lemon wedges.

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 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.

BASIL, CILANTRO AND MACADAMIA NUT CHICKEN

Steps:

• Put ginger, garlic and peppers into a food processor and process til smooth.
• Add macadamia nuts and continue to process.
• Add oil, lime juice yogurt, basil, cilantro and spices and process again until smooth.
• Put the chicken in a medium bowl, and add the mixture, stirring to coat all pieces.
• Cover and refrigerate chicken for 12 hours.
• This step is not necessarily required (I have made it after marinating for only 1/2 hour, but the flavor is much better if you do let it marinate).
• Heat a bit of oil (2 tbls) in a wok, or deep dish fry pan.
• Add chicken and its marinade to pan and cook thoroughly, stirring frequently, until marinade sticks to chicken.
• This will take about 20 minutes to 1/2 hour.
• The mixture will look soupy at first, and then begin to thicken up as the sauce reduces.
• I like a little heat, so I also add a little chili oil to the dish.
• Serve with steamed jasmine or basmati rice.

ROASTED CHICKEN WITH FISH-SAUCE BUTTER

Steps:

• Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don't overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
• Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you'll hear it), about 15 minutes.
• While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
• To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).