Ingredients: |
Ingredients: For Fish:
4 (6-ounce) Mahi Mahi fillets
Sea or kosher salt and fresh ground pepper
2 eggs
olive oil for frying
For Crust:
1/4 cup macadamia nuts, crushed
1/4 cup plain white bread crumbs
1 teaspoon orange zest
1 teaspoon lime zest
1 teaspoon garlic
1 teaspoon minced garlic
1 teaspoon minced chives
1 teaspoon chopped basil
Mango or Papaya Salsa:
1 ripe mango or papaya, peeled, seeded, and diced
1 tablespoon diced red bell pepper
1 tablespoon diced sweet onion
2 teaspoons minced chives
1 teaspoon chopped cilantro
1/2 teaspoon grated fresh ginger
sea salt or kosher salt to taste
freshly ground pepper, to taste
1 to 2 teaspoons finely minced fresh jalapeno (optional)
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Directions: |
Directions:Season both sides of the fish fillets with salt and fresh ground pepper.
In a bowl, beat the eggs. Dip the flesh side of each fillet into the egg mixture-not the skin side.
Mix crust ingredients and firmly press the flesh side of each fillet into the crust mixture, until evenly coated.
In a large pan add about 1/4" of olive oil (and a little butter, optional) and heat to medium. Saute the fillet, crust side down, until they are golden brown and crust is firmly set, approximately 2 to 3 minutes. Turn and sauté skin side for approximately 1 minute.
Top with the mango or papaya salsa and serve with sweet potato coconut puree if desired.
To make the mango or papaya salsa, combine all ingredients seasoning to taste. Refrigerate until half an hour before serving. Let salsa come to room temperature before serving. |
This recipe for Macademia Nut Encrusted Mahi Mahi is from