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Macadamia Nut Crusted Mahi Mahi

SUBMITTED BY: Chef David Highlander PHOTO BY: Chef David Highlander

"This is an unbelievable Hawaiian recipe that utilizes native ingredients to create a succulent hot and sweet entree."

RECIPE RATING:

Read Reviews (45)

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PREP TIME	35 Min
COOK TIME	45 Min
READY IN	1 Hr 20 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 ounces macadamia nuts
4 ounces plain bread crumbs
6 (6 ounce) mahi mahi fillets
4 ounces butter
2 ounces shallots, diced
4 cups chicken stock
4 ounces pineapple, rough chopped
4 ounces papaya, rough chopped
4 ounces mango, rough chopped
1 tablespoon shredded coconut
2 habanero peppers, seeded
salt and pepper to taste
white sugar to taste

What to Drink?
	Riesling

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

FOOTNOTE

Learn how to manage your pineapple with our Cutting a Pineapple video.

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REVIEWS

Reviewed on apr. 17, 2006 by ANGELSHARK

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.

ANGELSHARK
apr. 17, 2006

We had macadamia nut crusted mahi at a *very expensive* restaurant in Hawaii a year and a half ago. Ever since, my husband has been raving about it. I decided to try this recipe for our Easter dinner yesterday as a special treat for him. It was a huge success. :) He said, "this is every bit as delicious as _________ restaurant!" So there you have it -- from the mahi-loving man himself. ;) I did make a few changes to the recipe: first, I used more nuts than bread crumbs because I only had seasoned crumbs and didn't want the nutty flavor to get lost. Second, I forgot to buy a habanero pepper so I just threw some crushed red pepper flakes into the sauce while it simmered. The spiciness was perfect. Next, I used about twice as much coconut as the recipe called for because I really wanted the coconut flavor to stand out. Also, since I used canned pineapple chunks rather than fresh, I used the syrup from the can to sweeten the sauce rather than sugar. And lastly, I served the sauce over the fish without straining it, sort of like a chutney -- the chunks of fruit were really tasty with the fish. Superb recipe!

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38 users found this review helpful

We had macadamia nut crusted mahi at a *very expensive* restaurant in Hawaii a year and a half... MORE

Reviewed on jun. 7, 2007 by Amy

Full Review

Amy
jun. 7, 2007

This recipe is outstanding!! I served it for a small dinner party (4 people) and I received glowing compliments (this using previously frozen mahi). Changes I made: I used a whole can of macadamia nuts (6 ounces) and a smaller amount of bread crumbs (maybe 2-3 ounces?). I found that I wanted more coating than the recipe calls for. I also dipped each fillet in an egg mixture (1 whole egg + 1 egg white) before coating. For the sauce I didn’t use the pepper as mentioned in other reviews, and instead just added a few shakes of crushed red pepper. I also only used 3 cups of chicken broth instead of 4 and found that I still needed to add a little cornstarch to thicken up the sauce appropriately. Instead of fresh fruit, I used canned mixed tropical fruit cups. And instead of sugar, I sweetened the sauce with the juice from the cans (I left the fruit in the sauce when I stirred in the cornstarch instead of straining out the fruit and it was fine this way). Finally I served the sauce and fruit over the fish like chutney. I received RAVES from everyone…I had reserved sauce so I served that on the table as well, and everyone was scraping the bowl. This was definitely a winner and I will certainly be making it again! My boyfriend LOVED it. Oh, and another reviewer mentioned that it is a lot of prep work…I didn’t find that to be the case if you used the canned fruits and crushed red pepper…the only chopping I had to do was the onion. Great recipe!!

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27 users found this review helpful

This recipe is outstanding!! I served it for a small dinner party (4 people) and I received... MORE

Reviewed on may 15, 2006 by Jenny

Delicious! I followed the recipe EXCEPT that I did not have papaya and so just added a little... MORE

Reviewed on nov. 27, 2007 by organic

I would never want to mess with a chef's perfection, but Target's Archer Farms brand makes a... MORE

Reviewed on aug. 15, 2007 by Jenna

Amazingly delicious!! I've been to many, many island resorts and have never had such good mahi... MORE

Reviewed on feb. 21, 2007 by MomSavedbyGrace

This had lots of flavor! I had to add a bit of water (maybe 1 Tbsp.) to the nuts and... MORE

Reviewed on aug. 4, 2008 by D-Nye

The recipe sounded like it would taste great. But it wasn't. It was expensive to buy all of... MORE

Reviewed on oct. 3, 2006 by babybunnies

I make this at least twice a month now. I made whole wheat bread crumbs from stale bread that... MORE

Reviewed on sep. 12, 2005 by BeckySillymahead

*Wow.. this was amazing for all your tastebuds* **Thanks MORE

Reviewed on aug. 14, 2008 by StayHomeCook

Full Review

StayHomeCook
aug. 14, 2008

FANTASTIC!! I wish I could give this 10 stars! My husband called in the afternoon to say that he had just caught some dorado (that's what us So-Cal folks call mahi mahi) and I wanted to make something that was going to be different than the way I had eaten it before (plain, grilled or raw, with soy sauce). This was the most delicious fish I have EVER had--restaurant or home cooked--the best. Each and every flavor could be tasted and they combined so well. I had never cooked with habaneros before, and DO NOT use more than two, but they gave the perfect heat to the sweet fruits and coconut. I was worried that I wouldn't be able to taste the macadamia nuts, but even they made themselves known in this recipe. Considering the fish was "free" (sorta), it wasn't too expensive of a meal, but it is definitely worth the cost even if you have to buy the fish. This meal is worthy of heads of state, and actually impressed my husband (he's a fisher, not an eater of fish). I will make sure to keep these ingredients on hand during dorado season. Thank you for the superb recipe (and for making me look like a 5-star chef!)

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6 users found this review helpful

FANTASTIC!! I wish I could give this 10 stars! My husband called in the afternoon to say that... MORE

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