Reviewed: Jun. 21, 2009

This was by far, the best fish i've ever eaten, prepared by me or at a restaurant. The only variation i did was instead of making a sauce from the fruit, i blended the whole thing after it was reduced and made a sort of jam/chutney out of it, and spread it over the fish when done. Served with coconut rice and some grilled red peppers/pineapple/purple onion skewers. Wow! thanks again for the recipe!

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Elias

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Reviewed: Jun. 13, 2009

This was sooo delicious! My husband and I just got back from Hawaii and wanted to try cooking as if we were still there. And not to be bragging but this was better than anything we had there! I made it easy by buying the can of tropical fruit and using the food processor for the bread crumbs and nuts. Also, did not skip out on the Habanero but used the food processor instead of having to chop the pepper by hand- the flavor from the pepper was delicious (used 1 pepper to 2 steaks). I didn't need to bake it, that would have dried it out too much. Just browned in skillet and then topped off with the sauce, fruit chunks and all. I also more than doubled the coconut. So good, thank you for the recipe! One last thing, I only used 2 pieces of fish instead of 6 and used the full amount of breading and found it to be just enough, you may want to make more if you are making the full amount of fish.

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Reviewer:

sonoko

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Yakima, Washington, USA

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Reviewed: Apr. 20, 2009

Good recipe. I used less bread crumbs and vegetable broth instead of chicken. Very tender sauce, not hot to my taste. I liked papaya in this sauce, it gave an extra flavor. I thickened the sauce with cornstarch.

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amanecer

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

Tried this exactly according to the original recipe, and thought it was just alright. I like food very spicy, and the amount of habanero was just right for a good level of heat. But for the time and number of "not on hand" ingredients required, it just didn't do a lot for me. And the consistency of the coating after drizzling it with the sauce was unfortunately gooey.

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Carrie Magill

Cooking Level: Expert

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Reviewed: Mar. 1, 2009

great dish. had to adapt for what i had on hand - crushed pineapple worked for fruit, used a little of the juice for sweetness; coconut milk (lite) as i didn't have coconut flakes; cayenne pepper for the habanero and then added some chipolte chili powder which gave it a nice smokey flavor. yum!

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sam.i.am

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Reviewed: Feb. 21, 2009

This was pretty good but honestly not fantastic. The breadcrumbs/macadamia topping wouldn't crust right, so it was sort of mushy. The topping was fantastic, though! I did add a pinch of corn starch to thicken it up, and I also added some hot pepper flakes. Next time I make this - and I will make it again - I think I'll use a different type of fish. I think it would be better with halibut or even salmon.

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SHERYLHAMMER

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: New York, New York, USA

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Reviewed: Feb. 7, 2009

Wow! This recipe was phenomenal. My boyfriend and his roommate both went back for seconds. I added a bit more coconut than the recipe called for and left the fruit in the sauce to act as a sort of chutney. I served it with tropical jasmine rice cooked in chicken broth and coconur milk and topped with crushed pineapple and green onions and a side green salad. Yummy!!!

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Ashley

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Reviewed: Jan. 16, 2009

Great recipe - would definitely use again. In order to make the bread crumbs stick to the fish, dip into a beaten egg before coating. If it does not look amazing before baking, don't loose hope! It can still turn out to be a hit.

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Elisa

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Reviewed: Sep. 20, 2008

i modified the recipe a bit. i opted for halibut instead of mahi mahi cause i wanted a more tender fish. i also added chopped basil and garlic to the blend, which gave it a nice extra kick. lastly, i used panko mix instead of bread crumbs for extra crispiness. it was fabulous! maybe it was because i used halibut, but it was very "buttery." my guests said it almost taste like chilean sea bass (not quite as buttery). if i do halibut again, i think i'll try olive oil instead of butter. will definitely make this again and again!!!

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foodfreak

Cooking Level: Expert

Home Town: Monterey Park, California, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 27, 2008

This was a great dish! However, if you don't like things hot, take the habaneros out early. I took them out after 3 minutes and there was still a kick to the sauce. Also it seemed a shame to waste all of that fruit. I used it a a garnish and ended up mixing it in with my rice.....yum!

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Kristy

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Reviewed: 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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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Aug. 7, 2008

Delicious. All my dinner guests asked for the recipe. I also left the fruit in the sauce so it was more of a chutney. Excellent recipe.

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jenni

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Reviewed: Aug. 5, 2008

I suggest using panko breadcrumbs in lieu of the regular "western" version. Otherwise, this is an easy and quick dinner recipe.

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Martha Visek

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 3, 2008

The recipe sounded like it would taste great. But it wasn't. It was expensive to buy all of the ingredients, which wouldn't be an issue if it actually came out good. I followed the recipe to a "T" and the mahi mahi crust didn't tase like a macadamia nut crust..just bread crumbs. The sauce never thinkened up..not even close. The whole meal had no taste to it. Not to mention that the steps listed are out of order! It says to brown the fish, then start cooking the sauce for 30 minutes, then finish cooking the fish for only 10 minutes in the oven. What do you do with the browned fish for 30 minutes while the sauce cooks? I should have read this recipe more carefully.

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D-Nye

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Reviewed: Jul. 31, 2008

Very good. Next time will try brushing fish with honey before coating with macadamia nuts-per Grainne.

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Kimberly

Cooking Level: Intermediate

Home Town: Mundelein, Illinois, USA

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Reviewed: Mar. 8, 2008

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!!

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Foodie84

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Reviewed: Jan. 20, 2008

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!

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nattygirl

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Jan. 17, 2008

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.

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KAREN

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Reviewed: Dec. 21, 2007

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

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Malinda

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

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.

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