Macadamia Nut Crusted Mahi Mahi

  • 2 ounces macadamia nuts
  • 4 ounces plain bread crumbs
  • 6 (6 ounce) mahi mahi fillets
  • 4 ounces butter
  • 2 ounces shallots, diced
  • 4 c. chicken stock
  • 4 ounces pineapple, rough chopped
  • 4 ounces papaya, rough chopped
  • 4 ounces mango, rough chopped
  • 1 T. shredded coconut
  • 2 habanero peppers, seeded
  • Salt and pepper, to taste
  • White sugar, to taste

Preheat the oven to 375 degrees F.

In a food processor or blender, pulse together the macadamia nuts and breadcrumbs until finely ground. Pour the nut mixture onto a plate, and coat the fish fillets on both sides. Heat the butter in a large skillet over medium heat. Fry the fillets on both sides until the nuts are golden brown. Remove to a baking pan.

Add the shallots to the skillet, and cook until translucent. Stir in the chicken stock. Mix in the pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until the sauce is thick, about 30 minutes. Strain to remove the peppers, fruit, and shallots. Reserve the sauce in a pan over low heat.

Bake the mahi mahi in the preheated oven for about 10 minutes, or until the internal temperature reaches 140 degrees F. Remove the fish, and lightly coat with the sauce.

  • Yields: 4 servings
  • Preparation Time: 80 minutes
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