My wife and I are always disappointed when we order Macadamia Crusted Mahi Mahi (the fish so nice they named it twice). It just never seems to taste like macadamia nuts. We even tried it at Sam Choy’s restaurant on Oahu and weren’t satisfied. I decided to see if we could overcome this problem by making it at home using a recipe by Alton Brown. The results were amazing. This is the fish we had been looking for and never found.
- Macadamia nuts are expensive. I buy them from the bulk barrel at a local market (Henry’s Farmer’s Market). Always taste one first to make sure they are fresh. Any that I have leftover get stored in a vacuum sealed plastic bag where they keep nearly forever.
- Do not use a food processor to chop the macadamia nuts. They need to be coarsely chopped by hand to retain their texture and flavor.
- The first time I made this I used coconut milk. When I made it the second time the coconut milk had gone bad so I used half-and-half. We couldn’t tell the difference. Next time I may try 2% milk.
- 2 1/2 ounces macadamia nuts, coarsely chopped
- 1/4 cup panko bread crumbs
- 1 tablespoon flour
- 2 tablespoons butter, melted
- No-stick spray or vegetable oil
- 2 mahi mahi fillets
- Salt and pepper to taste
- 1 tablespoon half-and-half
- Preheat convection oven to 400° (425° for a standard oven).
- Whisk the macadamia nuts, panko bread crumbs and flour. Stir in melted butter.
- Make an aluminum foil pan, coat with no-stick spray and place on a baking sheet. Season both sides of mahi mahi with salt and pepper and place on aluminum foil. Bake for 5 minutes.
- Remove mahi mahi from oven and brush with half-and-half. Cover mahi mahi completely in macadamia nut mixture patting to make sure it adheres to the mahi mahi. Cook for another 5 minutes.
- Allow to stand in a warm place for 5 minutes and serve.