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Macadamia Crusted Mahi Mahi
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- #50441
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
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
added by
preston_pittman
nutrition data
870 calories, 65 grams fat, 39 grams carbohydrates, 43 grams protein per serving.
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reviews & comments
February 29, 2008
Re: lack of macadamia nuts - I just threw a handful into the food processor along with the other coating ingredients and it tasted GREAT - had a very interesting, unusual and delicious smell and taste - I bet you could use it as a breading for any fish, and maybe even chicken.
OOPS!This is a great recipe for toasted sesame encrusted Mahi-Mahi, but there is not even a hint of macadamia nuts in the recipe.