Macadamia Nut Crusted Mahi Mahi
What You Need
3 tablespoons coarsely ground, roasted macadamia nuts
3 tablespoons panko (Japanese-style bread crumbs)
1 teaspoon all-purpose flour
1 tablespoon butter, melted
Vegetable oil, for brushing foil
2 (6 to 8-ounce) mahi mahi filets
Kosher salt and pepper
2 tablespoons coconut milk
Preheat oven to 425 degrees.
In a medium bowl, stir together the nuts, panko crumbs, flour, and butter. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi filets on the foil and sprinkle each with salt and pepper on both sides. Bake 5 minutes. Remove from the oven, turn the filets, and brush each with the coconut milk. Divide the nut mixture between the tops of the 2 filets, patting the mixture to spread and adhere to the filets. Return to the oven and bake about 10 minutes, or until the crust is golden brown. Makes 2 servings.
Tip: It seems wasteful to buy a can of coconut milk and use 2 tablespoons of it. Pour the remainder into an ice cube tray and freeze. After frozen, empty the tray and store the cubes in a zip lock bag for 2 to 3 months.