Directions

1. Place mahi mahi in a wide, shallow bowl. Drizzle with 1/4 cup Nakano® Seasoned Rice Vinegar - Original and soy sauce. Refrigerate 30-60 minutes, turning fish over once.
2. Meanwhile, prepare chutney in a medium serving bow by combining mango, 2 tablespoons Nakano® Seasoned Rice Vinegar - Original, red onion, ginger, mint and coconut. Add more seasoned rice vinegar, to taste, if desired. Let chutney sit at room temperature until ready to serve.
3. Combine macadamias and panko bread crumbs in a shallow bowl.
4. Beat egg in another shallow bowl.
5. Melt butter in a 10 to 12-inch nonstick skillet over medium heat. Drain fish and pat dry. Dip each piece of fish in egg, then in macadamia mixture; place in skillet.
6. Cook over medium heat approximately 8 minutes per side, or until cooked as desired. Serve with Mango Ginger Chutney.