This Macadamia Crusted Mahi Mahi is a quick meal, perfect for any dinner! Mahi mahi is topped with chopped macadamia nuts and panko bread crumbs, for a buttery flavor and crunch. It’s incredible on its own, but absolute heaven with a side of fresh Mango Salsa.

Mahi Mahi - With Macadamia Nut Crust and Coconut Rice
Fish intimidates me a little bit.  Fortunately I know I’m not alone.  And this got me thinking…what is it about fish that is so intimidating?  I think a lot of it has to do with my lack of experience with it as opposed to something like steak or chicken.  Cooking skill is heavily correlated with experience, and a lot of people don’t get as much experience with fish because hey, it’s expensive.  But I’ve noticed more and more vacuum packaged frozen fish popping up around grocery stores that are much cheaper than the kind you buy “fresh” in the window (often times that fish has been previously frozen, they just thawed it for you).  So when I saw a 12 oz package of mahi for $5, I said sure, I’ll take you home, and turned it into a simple, foolproof, and delicious macadamia nut crusted mahi mahi.

Combine macadamia nuts, bread crumbs, flour, and butter:

Macadamia Nut Coating for Fish in a bowl

Make an onion bed for the fish, and top the fish with lime slices.

Laying lime slices on mahi mahi

Wrap it all up well in foil.

Foil Wrapped Mahi Mahi for Baking

Bake for 7 minutes, then open up the foil and remove the lime wedges. Brush the tops with coconut milk and then top with the macadamia mixture:

Pressing Macadamia Coating on Mahi Mahi Filets
Bake for another 5-7 minutes, until the fish is cooked through (this time will vary depending on the thickness of your fish, but either use an instant read thermometer (I cook mine to 130 degrees F) or flake with a fork to check for opaque flesh).

Macadamia Crusted Mahi Mahi

Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
This Macadamia Crusted Mahi Mahi is a quick meal, perfect for any dinner! Mahi mahi is topped with chopped macadamia nuts and panko bread crumbs, for a buttery flavor and crunch.
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Ingredients

  • 2 6- ounce mahi mahi fillets
  • 1/2 cup ground macadamia nuts
  • 1/4 cup panko bread crumbs
  • 1 tbsp all purpose flour
  • 2 tbsp unsalted butter melted
  • 1/2 a yellow onion
  • 1 lime
  • 1 tbsp coconut milk I used the rest of the can for coconut rice
  • salt and pepper

Instructions 

  • Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil.
  • Combine the macadamia nuts, bread crumbs, flour, and butter.
  • Slice the onion up and lay the slices down on the foil to create a bed for the fish. This not only flavors and gives the fish a wonderful aroma, but also ensures that the fish does not stick to the foil. Slice the lime into rounds, and rub the fish on both sides with the lime. Season the fish with plenty of salt and pepper on both sides, and lay the fillets on top of the onion bed. Lay the lime rounds right on top of the fish, and seal the foil up all around the edges. Pop it into the oven, and bake for 7 minutes.
  • Remove from the oven, open up the foil, and remove the lime wedges. Brush the tops of the fish with the coconut milk, then use your fingers to pack the macadamia crust on top of the fish.
  • Bake for another 5-7 minutes, until the fish is cooked through (this time may vary depending on the thickness of your fish, but either use an instant read thermometer (I cook mine to 130 degrees F) or flake with a fork to check for opaque flesh.
  • I served my mahi mahi with coconut rice (I put 1 cup of rice, 1 cup of coconut milk, and 1 cup of water into a rice cooker. Easy and delicious).

Nutrition

Calories: 594kcal, Carbohydrates: 25g, Protein: 37g, Fat: 41g, Saturated Fat: 13g, Cholesterol: 155mg, Sodium: 717mg, Fiber: 5g, Sugar: 4g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: American
Author: Fifteen Spatulas