Macadamia Crusted Mahi-Mahi with Fresh Mango Ginger Chutney Recipe -
Macadamia Crusted Mahi-Mahi with Fresh Mango Ginger Chutney Recipe

Macadamia Crusted Mahi-Mahi with Fresh Mango Ginger Chutney

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"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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Original recipe makes 4 servings Change Servings


  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.
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Reviews More Reviews

Apr 16, 2007

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 Mahi-Mahi but I think other types would be great as well. I also used cilantro instead of the mint and dry ground ginger because that's all I had on hand. I served it with white rice and sauted acorn squash... Delish! This dish is awesome and I will definitely make it in the future, especially for company. Husband gave it 6 out of 5 stars.

Jul 05, 2006

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.


16 Ratings

Aug 10, 2006

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 company, it so easy.

Nov 27, 2006

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 to make this recipes every week!!

May 25, 2008

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 coating or taking the coating completely off. We found a lower temperature than called for works best for our all clad pans.

May 25, 2007

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

Nov 15, 2008

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

Jul 18, 2008

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


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  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 187 mg
  • 62%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 35.6 g
  • 71%
  • Sodium
  • 932 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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