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.
MACADAMIA-CRUSTED MAHI MAHI
Turn mahi mahi fillets into fancy company fare with a crunchy coating of macadamia nuts and panko, then drizzle with a yummy, gingery sauce. Our judges raved about the flavor of this fast-fixing fish entree-so will your family and friends! Idana Mooney - Moreno Valley, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped., In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture., In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown., Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish.
Nutrition Facts : Calories 466 calories, Fat 29g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.
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.
Nutrition Facts : Calories 464.6 calories, Carbohydrate 23.8 g, Cholesterol 168.2 mg, Fat 25.1 g, Fiber 2.6 g, Protein 36.1 g, SaturatedFat 11.5 g, Sodium 1040.6 mg, Sugar 7.7 g
DEEP FRIED MAHI MAHI MACADAMIA NUT FINGERS
Make and share this Deep Fried Mahi Mahi Macadamia Nut Fingers recipe from Food.com.
Provided by Diana Adcock
Categories Mahi Mahi
Time 20m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing bowl marinate the mahimahi fingers in the seafood soy sauce marinade for 10 minutes.
- Drain, dip the fish pieces into the nuts to coat.
- In a wok or deep heavy kettle heat 3 inches of oil on medium high heat.
- Fry fingers a few at a time until golden.
- Drain on paper towels and serve with tropical marinade.
Nutrition Facts : Calories 162.4, Fat 10.1, SaturatedFat 1.7, Cholesterol 62, Sodium 75.4, Carbohydrate 1.7, Fiber 1.1, Sugar 0.6, Protein 16.7
SEARED TOASTED MACADAMIA NUT MAHI CITRUS AKA-MISO SAUCE
Steps:
- Season each fillet with salt and pepper. Mix the toasted macadamia nut into soft butter, add in panko, salt and pepper. Spread top of fish with the crust and sear quickly in 2 tablespoons of olive oil in a hot saute pan on both sides.
- For the sauce: Reduce wine by a third. Add cream and reduce by another third. Over low heat stir in miso paste, then slowly add in butter incorporating each cube. Be careful not to heat the sauce to high, sauce will break. Finish seasoning with lime juice, salt and pepper. Be careful with the salt because the miso paste is salty too.
- Serve the mahi mahi topped with some sauce.
DATE AND NUT FINGERS
A fabulous meringue cookie from an old 1940's Better Homes and Gardens cookbook. These are so light and airy, yet with a touch of chewy texture from the dates and nuts. They are a rich combination of flavors while the only fat in them is from the nuts! They are a must during the holidays. Note, these are best made when it's not humid.
Provided by Soozzee
Categories Drop Cookies
Time 50m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300ºF, place rack in center of oven.
- Line baking sheet with parchment paper.
- Combine and sift together powdered sugar and flour into a small bowl; set aside.
- Add one tablespoon of sugar flour mixture to chopped dates and toss to coat. Use a little more (only if needed) to keep them from being too sticky.
- *Note: Do NOT use pre chopped packaged dates unless the pkg states that they are NOT coated with anything.
- Add salt to egg whites in a mixing bowl; beat to a stiff foam (almost to the soft peaks stage).
- Add the sugar-flour mixture to the egg whites, one tablespoon at a time, beating constantly, until stiff, glossy peaks form.
- Gently fold in nuts, dates and vanilla extract.
- Drop from tablespoon onto the parchment paper lined cookie sheet, about 2 inches apart.
- Shape into fingers, if desired, or leave in mounds.
- Bake for about 30 minutes. Cookies should be a very pale beige at most, not brown.
- Remove the cookies, ON the parchment paper, to cooling racks and cool completely.
- When cool, carefully peel the cookies from the parchment paper (a thin bladed knife or spatula helps)
- Store in an airtight container; use waxed paper between layers.
Nutrition Facts : Calories 121.5, Fat 6.6, SaturatedFat 0.6, Sodium 31.3, Carbohydrate 15.8, Fiber 1.5, Sugar 13.7, Protein 1.5
COCONUT MACADAMIA NUT-CRUSTED MAHI MAHI W/ PINA COLADA SALSA
Make and share this Coconut Macadamia Nut-Crusted Mahi Mahi W/ Pina Colada Salsa recipe from Food.com.
Provided by MixnVixn
Categories Mahi Mahi
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Combine all the salsa ingredients in a large bowl. Set aside.
- Combine shredded coconut with the panko, macadamia nuts and 3/4 tsp sea salt in a shallow bowl. Combine the coconut milk and soy sauce in another shallow dish. Sprinkle fish on both sides with the remaining 1/4 tsp salt and black pepper. Dip one side of the fish into the milk mixture and then dredge the dipped side into the panko/coconut mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add fish, crust side down, to pan and cook 3 minutes.
- Transfer fish, crust side up, to an 8×8-inch baking or casserole pan. Bake for 10 minutes or until fish flakes easily.
- Serve with the salsa.
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