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Macadamia Crusted Mahi-Mahi with Fresh Mango Ginger Chutney

Macadamia Crusted Mahi-Mahi with Fresh Mango Ginger Chutney

"Fresh mahi mahi steaks are marinated in soy sauce and rice vinegar then breaded with panko crumbs and macadamia nuts and pan-fried. The spicy sweet chutney tops it off for an exciting main course."
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Ingredients

servings 414 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 932 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place mahi mahi in a wide, shallow bowl. Drizzle with 1/4 cup Nakano(R) 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(R) 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.

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Reviews

Read all reviews 12
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I never post reviews but this recipe deserves attention. We live in a military town in the middle of no where so we don't have access to fresh fish. The frozen stuff is just as good. I used the ...

Hubby and I loved this. However, next time, I will cook the fish a little before coating it, because the nuts were a little burned.

This is absolutely wonderful. The fish is light and flaky, the roasted nuts crust is so tasty. The chuntey is such a nice contrast in taste. I would absolutely make this again and make it for...

i made this with tilapia instead of mahi mahi. It was amazing! A friend of mine tried this recipe whom doesnt like fish, she loved it! the mango ginger chutney was perfect with the fish! I want ...

We love this recipe. The chutney is so tasty and the coating on the fish is perfect. We have made this many times, and it takes a few tries to cook the fish properly without burning the coatin...

I've only make the mango ginger chutney. It was fantastic on the cuban pork roast (also on allrecipes.com). I switched candied ginger for fresh, but either one will work.

My husband is not a fish fan... but he loves this! Even my picky kids ate it.

Fantastic - made it for my boyfriend and myself and he loved it!!!

I didn't follow the recipe exactly as I used whatever I have in the kitchen. I used halibut and substituted macadamian nuts with almonds. The crust made the fish very tasty! I grated the ginger ...

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