Macadamia Crusted Mahi Mahi
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
4 fresh Mahi Mahi fillets (6 ounce size)
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 mayonnaise, MIXED WITH
1 tablespoon Thai garlic chili paste (to taste)
canola oil
salt and pepper, to taste
***Coconut Curry Cabbage***
4 cups Napa cabbage, coarsely chopped
1 small onion, chopped
2 cups coconut milk
1 tablespoon curry paste
1 tablespoon salad oil
fish sauce, to taste
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 fillets and brush generously with chili mayo on one side. Put sesame crust in flat pan and place fish fillets mayo side down, pressing firmly.
In large saute pan, heat enough canola oil to cover bottom of pan and place fish fillets 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.
For 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 Source: Chef Beverly Gannon, Maui, HA
Recipe Location: https://www.cdkitchen.com/recipes/recs/807/Macadamia-Crusted-Mahi-Mahi79657.shtml
Recipe ID: 50441
Nutrition:
per serving: 870 calories, 65g fat, 39g carbohydrates, 43g protein.
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