Macadamia Crusted Mahi-Mahi
Serves Four
|
2 cups
|
|
Macadamia Nuts, roughly chopped in
food
processor
|
|
1 cup
|
|
Japanese Breadcrumbs
|
|
1/2 cup |
|
Light Brown Sugar |
|
2 lbs. |
|
Mahi-Mahi, cut into four 8 oz.
portions |
|
2
|
|
Large Eggs, egg whites only |
|
4 tbsp. |
|
Canola Oil |
|
|
|
Salt and Pepper, to taste |
|
|
|
|
Combine the
first
three ingredients. Lay four pieces of fish on a
clean work surface. Season each piece with salt and pepper. Using a
brush, quickly spread a thin layer of egg whites on the fish
and sprinkle the macadamia nut mixture over the top. Press the nuts
into the fish to secure them.
Preheat the oven to 400 º
Fahrenheit.
Heat a large sauté pan coated with
the oil to medium heat. Place two (or four) pieces of the fish,
macadamia side-down, in the pan and sear 3 to
4 minutes until the macadamias are golden brown. Flip the fish and cook
for another 3 minutes. Repeat the process with remaining pieces
of fish (if any). Place all four pieces of fish in an oven-safe dish.
Cook in
the oven for another 8 to 10 minutes. Serve with Pineapple Mango Salsa. |
Pineapple Mango Salsa
Serves Four
|
1/3 cup |
|
Pineapple, diced |
|
1/3 cup |
|
Mango, diced |
|
1/3 cup |
|
Papaya, diced |
|
1 tbsp. |
|
Jalapeno Peppers, finely chopped |
|
2
|
|
Limes, juiced and seeds removed |
|
1/4 cup |
|
Red Onion, finely chopped |
|
|
|
Salt and Pepper, to taste |
|
|
|
|
| In a medium
mixing
bowl, add the pineapple, mango, papaya, jalapeno,
lime juice and red onion. Toss gently and season with salt and pepper.
Serve over Macadamia Crusted Mahi-Mahi. |
|
|
