This dish was moved to the top of our "best meal we've ever had" list. It met or surpassed the restaurant version we tried a couple of years ago at a top notch restaurant. I used all fresh ingredients (except for pineapple) just to be safe, and since it was so outrageously delicious I'd probably stick to that next time. I did use a lesser amount of chicken stock and also used corn starch (mixed in with a little pineapple juice for the sweetener) as recommended by another reviewer, and also served it "chutney style" by not straining and only removing the pepper. Delicioso!!

This one has lived up to the reviews. Well worth making. I made pretty much as is with exceptions to the papaya(don't care for) and used red onion because I forgot the shallots. No need to strain the sauce, it just adds an extra step and it is fabulous with fruit pieces in it. Scooped a bit of the sauce on the side before adding the peppers at the end(used jalepenos) so the kids didn't have the heat. I too added about a tablespoon of corn starch to thicken the sauce. This one is definate keeper. Who needs the high priced dinner bill of eating out with this recipe in your book? Great way for the kids to like fish when paired with the sweet sauce!

The macadamia crust was wonderful and will definitely make it again (per the recipe). I followed some other reviews and substituted canned pineapple & mango for the sauce. I think fresh fruit (as the recipe calls for) would be far, far better. I served with saffron rice and roasted asparagus. A colorful & very tasty meal.

Way too sweet. Won't be cooking this one again. It was very expensive to make too.

Thank you for a mahi mahi recipe that even my "I hate fish" 7 year old enjoyed. I couldn't find shallots or fresh pineapple at the grocer, so I replaced them with onion and canned pineapple.

I would never want to mess with a chef's perfection, but Target's Archer Farms brand makes a sauce with habanero's and mangos if you want a short cut.

Great! We have made this several times and my family always enjoys it. I have heard from friends that it "tastes like what we pay $20-25 for in a resturant". Everyone loves it!

Very tasty! Next time I'll try coating the fish in egg before dipping in the bread crumbs, I thought the crust should have been a little crisper. Left out the pepper as my family doesn't care for spicy food. Needed to add a bunch of cornstarch to thicken sauce, which was delicious. I pureed the leftovers and put in the freezer for next time!

Amazingly delicious!! I've been to many, many island resorts and have never had such good mahi mahi as this. And I cut corners, even! 1. I used canned tropical fruit and juice to sweeten; 2. Used chili paste from a tube; 3. Used a can of coconut milk instead of regular coconut (it made the sauce thicker) 4. I also dipped the filets in an egg mixture to ensure even coating. 5. I pureed the sauce instead of straining-- if you do this, you'll have twice as much as you would otherwise. My bf was so impressed, he suggested we save the leftover sauce so I can make it again, TOMORROW!! Also, I used frozen fish and boullion (not stock)- this meant I didn't have to simmer the sauce in order to reduce.

I'm not huge on any kind of seafood, but this was good. My husband loves this dish at restaurants and he enjoyed it.

Phenomenal. Served to 4 dinner guests and it was loved by all. Used cayenne instead of habaneros and omitted papaya per other comments. Served with coconut rice, and diced cucumber & mango salad Delicious!

Great recipe and the chutney turned out real good. Although I would use a less spicy pepper next time as the habanero was a tad too spicy for me.

mmmmmmmmmmm, this was wonderful. I changed a few minor things. I only used 1 can of chicken broth and it still was not thick enough. I think that 4 cups was a mistake unless I read something wrong. Also I substituted extra virgin coconut oil instead of coconut. It has to be unprocessed to get the flavor. I purrayed the fruit, sauteed shallots, and pepper. I did not strain it. I thought this would keep the sauce a bit thicker

I too "joined" this site just to rate this. Wow...This was an amazing recipe. I've been cooking for my boyfried for the last year, only repeating the same meal twice, and though he is very appreciative, he is very hard to impress. He loved it! He recently said he couldn't wait until I made it again and requested it for our anniversary. I made it with red and gold papaya, pineapple, and mango. I didn't have a habanero so I used a serrano. Great! We thought we'd like it a bit spicier so next time I will use the habanero. I served it with both the fruit chunks and sauce, over coconut rice. Great combo of tropical flavors. Couldn't ask for a better recipe...

this was amazing! i made it for my boyfriend and he is still raving about it. The sauce wasn't as thick as I expected and I worried about it but it still was so good it didn't even matter. Just be careful with the habeneros, my fingers burned all night because I didn't wear gloves whenever I handled them. :)

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!!

Excellent and easy!

A very rich and satisfying dish with a tropical flair. Only thing I changed was I subbed Panko breadcrumbs for regular b.c. and added a few dashes of red pepper to spice it up. So delish!

This dish was amazing. I made a few changes for vegetarian reasons. such as veggetable stock instead of the chicken. I also dipped the fish in an egg batter before the bread crumb mixture which gave it a crisper crust. Overall this dish was amazing. My husband loved it, and he hates fish!

I had hubby to this process outside on the grill (with a cast iron pan) and it turned out wonderful.