Macadamia Nut Crusted Mahi Mahi With Coconut Sauce

Protein: Seafood, Mahi Mahi

Origin: Taste of the Islands

Method: Stovetop, Oven

I am pretty sure the first time I every had the pleasure of eating Mahi Mahi was during our first trip to Hawaii. It was our 1 year anniversary and the wife and I travelled to Maui. I do not really remember if my first experience with Macadamia Nut Crusted Mahi Mahi was at Roy's or Mama's Fish House but I loved it so much, I knew I had to order it again a few nights later at the other establishment and I was equally as impressed. There was something about the flaky texture and subtle flavor of the fish paired with the buttery crunch of the nut topping, that I absolutely fell in love with.

Mahi Mahi is a Polynesian word meaning "strong strong." Elsewhere in the world you may see it called dolphinfish, dorado, or simply dolphin. Don't worry, it has absolutely no relation to flipper or any of it's mammal relatives.

Making the Macadamia Nut Crusted Mahi Mahi

Preparing the topping

To make the coating for the Mahi Mahi you will need butter, flour, panko style bread crumbs, and macadamia nuts.

Season Mahi Mahi with Kosher salt and fresh black pepper on both sides. Coarsely chop the macadamia nuts. Combine the chopped nuts with the flour, panko, and melted butter in a small bowl.

Brush fish with some of the coconut milk. Spread the nut mixture evenly over the top of the pieces or Mahi Mahi and pat into the fish.

Preheat your oven to 425 degrees. Bake the Mahi Mahi for 5-10 minutes or until the fish is cooked through. Mahi Mahi is done when it reaches an internal temp of 137 degrees and starts to flake easily. Don't overcook it. Increase the heat to a broil and broil for an additional 2 minutes to brown the topping. Note: you may want to do this before you reach an internal temp of 137 degrees to prevent overcooking the fish. Keep a careful eye on it to prevent burning.

Make the Coconut Sauce for the Macadamia Nut Crusted Mahi Mahi

For the coconut sauce you will need ginger, garlic, palm or turbinado sugar, coconut milk, fish sauce and chicken broth or stock, and basil. Prepare the sauce while the fish is cooking or before and keep it warm while you cook the fish.

Heat a couple tablespoons of oil over medium-high heat. Add the ginger and garlic and sauté for about 2 minutes.

Add the fish sauce and stir, then immediately add the chicken stock, coconut milk, sugar, and basil. For this version we chose a ginger and turmeric chicken bone broth for some extra flavor, but you can use your favorite.

Bring the sauce to a brief boil then reduce heat. Simmer for 8-10 minutes until the sauce thickens some. If you prefer a thicker sauce you can cook it a bit longer.

Put some sauce on the dish and then add the cooked fish on top of the sauce.

This Macadamia Nut Crusted Mahi Mahi With Coconut Sauce pairs perfectly with forbidden rice or Caribbean Rice and Beans. Add some grilled veggies and pour yourself a Coconut Mai Tai and you have yourself a complete meal.

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Macadamia Nut Crusted Mahi Mahi with Coconut Sauce

Carne Diem Culinary

Macadamia nut crusted Mahi Mahi is a classic Hawaiian dish that we seek out every time we are in Hawaii. This version is paired with a warm coconut sauce that works wonderfully with the subtle flavors of the dish.

5 from 2 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine Hawaiian, Seafood

Servings 2

Calories 810 kcal

Equipment

• Sauce Pan
• Oven Safe Dish or Pan

Ingredients

  

1x2x3x

• 2 Pieces Mahi Mahi
• Salt and Pepper to Taste

Macadamia Nut Topping

• ½ Cup Macadamia Nuts Coarsly chopped
• ¼ Cup Panko Style Bread Crumbs
• 1 Tab Flour
• 2 Tab Butter melted

Coconut Sauce

• 2 Tab Oil
• 1 Tab Ginger minced
• 1 Tab Garlic minced
• 2 tea Fish Sauce
• 1 Cup Chicken Stock
• 1 Cup Coconut Milk
• 1 Tab Palm Sugar or Turbinado Sugar
• 10 Fresh Basil Leaves Chopped

Instructions

 

Mahi Mahi

• Combine the chopped nuts, flour, melted butter, and panko in a small bowl and mix to combine.
• Season Mahi Mahi with Kosher salt and pepper on both sides. Brush the fish with some of the coconut milk.
• Spread and pat the nut mixture on top of the fish pieces.
• Bake in the oven at 425 degrees for 5-10 minutes and then broil for an additional 2 minutes until the topping is golden.

Coconut Sauce

• Heat oil in a 1 quart sauce pan on medium high heat. Add the ginger and garlic and sauté for about 2 minutes.
• Add the fish sauce and stir. Immediately add chicken stock, coconut milk, palm sugar, basil and simmer.
• Simmer for 8-10 minutes until it thickens. Put some sauce on the dish and then add the cooked fish on top of the sauce. Serve with your favorite rice and vegetable.

Nutrition

Calories: 810kcalCarbohydrates: 29gProtein: 10gFat: 77gSaturated Fat: 34gPolyunsaturated Fat: 6gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 34mgSodium: 816mgPotassium: 580mgFiber: 4gSugar: 10gVitamin A: 462IUVitamin C: 4mgCalcium: 85mgIron: 6mg

Keyword Basil, Coconut Milk, Fish and Chips, Macadamia Nut, Mahi Mahi, panko, seafood

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