Macadamia and Coconut Crusted Mahi Mahi With Pineapple Salsa |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I just returned from a fabulous trip from Hawaii, and I wanted to figure out a way to make a dish that reminded me of all of the island flavors- here is the result! Mahi Mahi is a great Hawaiian fish that is easy to find here in the States (as opposed to Opah or Ono fish which are delicious but impossible to find here...). I also wanted to try making a pineapple salsa after visiting the Dole Pineapple Plantation, and it turned out really well- sweet and spicy! I hope you enjoy this one! Aloha! Ingredients:
1 whole pineapple |
1/4 cup red onion, minced |
1 green onion, thinly sliced |
1 serrano chili, minced |
1 cup cilantro leaf, coarsely chopped |
1 tablespoon lime juice |
1/2 teaspoon garlic salt |
freshly ground black pepper |
1 cup roasted and salted macadamia nut |
1/2 cup seasoned breadcrumbs |
3 tablespoons shredded coconut |
1 egg, beaten |
1 tablespoon extra virgin olive oil |
1 tablespoon butter |
4 mahi mahi fillets (about 6 oz each) |
Directions:
1. To make the salsa, prepare the pineapple by slicing off the top and the bottom, and cutting off the sides to remove all of the skin. Cut the peeled pineapple into 4 sections lengthwise, and remove the woody core in the middle. Dice the pineapple into 1/2 inch chunks.
2. Combine the diced pineapple with the remaining salsa ingredients and set aside.
3. In a food processor, finely grind the macadamia nuts. Mix well with the breadcrumbs and coconut.
4. Heat the butter and olive oil over medium/ medium-high heat. Dip the mahi mahi fillets in the egg mixture, then coat well with the nut mixture. Fry for about 3-5 minutes on each side, or until cooked through and crispy on the outside.
5. Top with the pineapple salsa.
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