Macadamia Nut Crusted Mahi Mahi

Macadamia Nut Crusted Mahi Mahi

68 Reviews 2 Pics
  • Prep

    35 m
  • Cook

    45 m
  • Ready In

    1 h 20 m
Chef David Highlander
Recipe by  Chef David Highlander

“This is an unbelievable Hawaiian recipe that utilizes native ingredients to create a succulent hot and sweet entree.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
  4. 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.
  5. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

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Reviews (68)

Rate This Recipe
ANGELSHARK
84

ANGELSHARK

We had macadamia nut crusted mahi at a *very expensive* restaurant in Hawaii a year and a half ago. Ever since, my husband has been raving about it. I decided to try this recipe for our Easter dinner yesterday as a special treat for him. It was a huge success. :) He said, "this is every bit as delicious as _________ restaurant!" So there you have it -- from the mahi-loving man himself. ;) I did make a few changes to the recipe: first, I used more nuts than bread crumbs because I only had seasoned crumbs and didn't want the nutty flavor to get lost. Second, I forgot to buy a habanero pepper so I just threw some crushed red pepper flakes into the sauce while it simmered. The spiciness was perfect. Next, I used about twice as much coconut as the recipe called for because I really wanted the coconut flavor to stand out. Also, since I used canned pineapple chunks rather than fresh, I used the syrup from the can to sweeten the sauce rather than sugar. And lastly, I served the sauce over the fish without straining it, sort of like a chutney -- the chunks of fruit were really tasty with the fish. Superb recipe!

Amy
57

Amy

This recipe is outstanding!! I served it for a small dinner party (4 people) and I received glowing compliments (this using previously frozen mahi). Changes I made: I used a whole can of macadamia nuts (6 ounces) and a smaller amount of bread crumbs (maybe 2-3 ounces?). I found that I wanted more coating than the recipe calls for. I also dipped each fillet in an egg mixture (1 whole egg + 1 egg white) before coating. For the sauce I didn’t use the pepper as mentioned in other reviews, and instead just added a few shakes of crushed red pepper. I also only used 3 cups of chicken broth instead of 4 and found that I still needed to add a little cornstarch to thicken up the sauce appropriately. Instead of fresh fruit, I used canned mixed tropical fruit cups. And instead of sugar, I sweetened the sauce with the juice from the cans (I left the fruit in the sauce when I stirred in the cornstarch instead of straining out the fruit and it was fine this way). Finally I served the sauce and fruit over the fish like chutney. I received RAVES from everyone…I had reserved sauce so I served that on the table as well, and everyone was scraping the bowl. This was definitely a winner and I will certainly be making it again! My boyfriend LOVED it. Oh, and another reviewer mentioned that it is a lot of prep work…I didn’t find that to be the case if you used the canned fruits and crushed red pepper…the only chopping I had to do was the onion. Great recipe!!

organic
44

organic

I would never want to mess with a chef's perfection, but Target's Archer Farms brand makes a sauce with habanero's and mangos if you want a short cut.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 465 cal
  • 23%
  • Fat
  • 25.1 g
  • 39%
  • Carbs
  • 23.8 g
  • 8%
  • Protein
  • 36.1 g
  • 72%
  • Cholesterol
  • 168 mg
  • 56%
  • Sodium
  • 1105 mg
  • 44%

Based on a 2,000 calorie diet

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