Macadamia Crusted Mahi Mahi
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.
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:
Make an onion bed for the fish, and top the fish with lime slices.
Wrap it all up well in foil.
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:
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
- 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
- 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 is estimated using a food database and is only intended to be used as a guideline for informational purposes.
8 Comments on “Macadamia Crusted Mahi Mahi”
This was so yummy! Husband LOVED it and I’m making again tonight! Thank you so much! For the great recipe. Also, I didn’t have coconut milk and still turned out great!
this was EXCELLENT and you will not taste the onions , I also made the coconut rice it was creamy ,but not to creamy just right !!
thank you !!!!
Ohh this recipe looks so good, thanks for sharing. I always search for new ideas to eat macadamia nuts so thank you. I wonder if it would work with dehydrated nuts too…
Dehydrated nuts? Where do you find those? I don’t think I’ve ever stumbled across any!
Looks delicious! I make a recipe very similar to this one, but also add a spicy mayo to the fish. Yum!
Ooo spicy mayo? With cayenne or something else?
Yummy! Mahi is my favorite and I make it at home a lot, but I’ve never tried it like this. I like the foil idea to trap everything in and keep it moist. Plus macadamia nuts are always good!
I love Mahi Mahi too. I can tell you make it a lot…your sear on that post you did was gorgeous!