Macadamia Crusted Custards Recipes

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.

Steps:

• Preheat your oven's broiler. Line a baking sheet with aluminum foil.
• Combine macadamia nuts, soy sauce, garlic, hot sauce, brown sugar, olive oil, and black pepper in a food processor; blend until the mixture is the consistency of paste.
• Spoon a thick layer of the macadamia mixture on top of each tilapia fillet. Place the fish macadamia mixture-side up on the prepared baking sheet. Under the broiler, cook fish until the macadamia crust is golden brown and the tilapia flakes easily, about 15 minutes.

Steps:

• In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
• Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

Steps:

• Preheat oven to 200°C
• Combine all ingredients for the crust in a food processor and pulse until a rough crust forms, the macadamia nuts should still be quite chunky.
• Season to taste with salt and pepper and reserve.
• Heat a large nonstick sauté pan over medium high heat and add the olive oil to the pan.
• Season the fillets on both sides with salt and pepper and place in the pan flesh side down (side opposite where skin was) and cook for 1 to 2 minutes or until light golden brown.
• Using a thin flat spatula gently flip fish over and divide the crust evenly among the top of each fish in an even layer.
• Transfer entire pan to the oven and bake for 4 to 5 minutes or until the fish is just cooked through and the crust is light golden brown.
• Remove fish from oven and serve immediately with either a light salad or sautéed vegetables.

Steps:

• Preheat oven to 425 degrees F.
• Mix nuts, bread crumbs, flour, and tub margarine.
• Line a baking sheet with foil and spray with cooking spray. Lay fish on the foil, and sprinkle with salt and pepper.
• Bake fish for 7 minutes. Remove from oven, brush with coconut milk, and top with nut mixture. Pat mixture down so that it sticks to the fish. You can fold foil edges around fish to condense toppings.
• Bake fish for additional 12-16 minutes, or until fish is cooked through and crust is golden brown.

Steps:

• In a small saucepan, combine the orange juice, shallot, ginger and garlic. Bring to a boil over medium-high heat. Cook for 3 minutes. Stir in the coconut milk, sugar, salt and pepper. Simmer, stirring occasionally until mixture is reduced by half, about 20 minutes. Remove from the heat and whisk in butter., Pat fish dry; place on a parchment-lined baking sheet. Sprinkle with salt and pepper. , In a small bowl, combine the orange zest, juice, ginger, garlic powder and cumin. Spoon over fish. Let stand for 10 minutes. Combine the bread crumbs, nuts and oil; mound onto each fillet., Bake, uncovered, at 425° for 14-16 minutes or until fish just turns opaque and crumb mixture is golden brown. Cover loosely with foil if crust browns too quickly. Serve with sauce.

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.

Steps:

• In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
• Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
• Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.