Macadamia Crusted Mahi Mahi Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
4 (6-oz size) fresh Mahi Mahi filets
1 cup macadamia nuts
2 cups panko (Japanese bread crumbs)
1/4 cup chopped fresh basil leaves
2 cloves garlic
3 tablespoons toasted sesame seeds
1/2 cup chile mayonnaise (add Thai garlic chile paste to mayo to taste)
canola oil
salt and pepper, to taste
***Coconut Curry Cabbage***
4 cups white cabbage, coarsely chopped
1 small onion, chopped
2 cups coconut milk
1 tablespoon curry paste
1 tablespoon salad oil
Fish sauce, to taste

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Directions:

In food processor, place nuts, panko, basil, garlic, and toasted sesame seeds.

Process until a fine bread crumb mixture is achieved. Lightly season Mahi Mahi filets and brush generously with chile mayo on one side. Put sesame crust in flat pan and place fish filets mayo side down, pressing firmly.

In large saute pan heat enough canola oil to cover bottom of pan and place fish filets in breaded side down. Saute until golden brown and turn over. Continue to saute until fish is cooked through, about 4-5 minutes, or is slightly opaque inside.

Coconut Curry Cabbage: Heat large saute pan, add oil, onion and curry paste. Saute 2 minutes until soft. Add cabbage. Saute 2 more minutes. Add coconut milk. Simmer until cabbage is tender (2 to 3 minutes) Add fish sauce to taste. Serve with Mahi Mahi.

Recipe by Chef Beverly Gannon, Maui, HA

This recipe from CDKitchen for Macadamia Crusted Mahi Mahi serves/makes 4

Recipe ID: 50441

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