Mai Kais Macadamia Nut Encrusted Grouper Or Mahi Mahi Recipes

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MAI-KAI'S MACADAMIA NUT-ENCRUSTED GROUPER OR MAHI-MAHI



Mai-Kai's Macadamia Nut-Encrusted Grouper or Mahi-Mahi image

Make and share this Mai-Kai's Macadamia Nut-Encrusted Grouper or Mahi-Mahi recipe from Food.com.

Provided by R. Warren Meddoff

Categories     Mahi Mahi

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 20

1/2 cup peeled and diced papaya
1/2 cup peeled and diced mango
1 orange, cut into wedges
1/2 cup diced fresh pineapple
1 tablespoon Grand Marnier
1/2 cup cider vinegar
1/4 cup brown sugar
1/2 cup orange juice, plus
2 tablespoons orange juice
1 1/2 tablespoons cornstarch
3 cups hawaiian macadamia nuts, ground
3 garlic cloves, chopped
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh cilantro
4 (8 ounce) grouper fillets
salt & freshly ground black pepper, to taste
4 lemon wedges
1/4 cup flour
2 eggs, beaten
vegetable oil, for frying

Steps:

  • Combine fruits and Grand Marnier; let macerate 30 minutes to 1 hour.
  • Mix vinegar, brown sugar and 1/2 cup orange juice in a nonreactive saucepan. Cook over medium heat until sugar melts. Add fruit and heat through. Dissolve cornstarch in remaining orange juice and stir into sauce. Heat, stirring, until boiling and thickened. Keep warm.
  • Place macadamia nuts, garlic, basil and cilantro in blender or food processor fitted with the metal blade. Blend to chop fine (do not overprocess or you will have nut butter) and place on a plate. Season fish with salt, pepper and squeeze a wedge of lemon over each fillet. Place flour on a plate and eggs in a wide bowl. Dredge fillets in flour, then in egg and finally in macadamia mixture.
  • Heat about 1/8-inch oil in a skillet over medium-high heat. Add the fish fillets, do not crowd, this may have to be done in batches. Cook about 3 minutes until golden. Turn once and cook through. Be careful to regulate temperature as nut coating will burn easily. Serve with fruit sauce.

Nutrition Facts : Calories 1133.9, Fat 81.3, SaturatedFat 13.5, Cholesterol 189.6, Sodium 170.2, Carbohydrate 54.3, Fiber 11.5, Sugar 30.4, Protein 57.1

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 NUT CRUSTED MAHI-MAHI



Macadamia nut crusted Mahi-Mahi image

My mother loved Mahi-Mahi, so I ate it often as a child. This is my favorite preparation. It is super easy to make, but will definitely impress your guests!

Provided by Lori Heddinger

Categories     Fish

Time 20m

Number Of Ingredients 11

4 6 oz. fish fillets, approximately 1/2-inch thick
sea or kosher salt and fresh-ground pepper
2 eggs
olive oil for frying
1/4 c macadamia nuts, crushed
1/4 c plain white bread crumbs
1 tsp orange zest
1 tsp lime zest
1 tsp garlic, minced
1 tsp chives, minced
1 tsp basil, chopped

Steps:

  • 1. Firmly press the flesh side of each filet into the crust mixture, until evenly crusted.
  • 2. Season both sides of the fish fillets with the sea or kosher salt, and fresh-ground pepper.
  • 3. In a bowl, beat the eggs. Dip the flesh side of each fillet into the egg mixture - not the skin side.
  • 4. In a large pan, add about 1/4 inch of olive oil and heat to medium-hot.
  • 5. Saute the fillets, crust side down, until they are golden brown and the crust is firmly set, approximately 2 to 3 minutes. Turn and saute the skin side for approximately 1 minute.
  • 6. Remove the fillets from the pan, pat off any excess oil. Place on a baking sheet and bake in oven for 3-4 minutes, until fish is just cooked through.
  • 7. Serve with papaya salsa or your favorite sauce.

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