Saturday, March 05, 2011

Macadamia Nut Crusted Mahi Mahi

I had some frozen mahi-mahi in the downstairs freezer that I wanted to use up, so I made this for dinner tonight. I so thought I would like it because I love love love macadamia nuts and coconut milk and panko and all that good stuff. But alas, I disliked it. No one is surprised. I left the butter out of the topping and instead just mixed it with a little bit of coconut milk, so maybe that was why. I don't know. I wouldn't make it again.

I did, however, make it with Caribbean Coconut Rice, and it was delicious as usual.


Macadamia Nut Crusted Mahi Mahi
Food Network: Alton Brown (Good Eats)

5 ounces coarsely ground -- (about 1 1/4 cups) roasted macadamia nuts
1/2 cup panko -- (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter -- melted
Vegetable oil -- for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

1. Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko , flour, and butter. Set aside.

2. Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk . Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

3. Remove from the oven and allow to stand 10 minutes before serving.

Servings: 4

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