Macadamia And Panko Crusted Cod Recipes

PANKO ENCRUSTED COD

Steps:

• Heat over to 450 degrees.
• Spray large cookie sheet with cooking spray.
• Beat egg and egg white into bowl.
• Place panko in bowl with seasonings.
• Dip fish into egg, then into panko, pressing panko into fish.
• Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
• Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, 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 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.
• Remove from the oven and allow to stand 10 minutes before serving.

MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER

Steps:

• To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
• Preheat the oven to 450 degrees.
• To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
• In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
• Place the fillets on warmed individual places. Serve with the mango-lime butter.

MACADAMIA AND PANKO CRUSTED COD RECIPE

Steps:

• In a saucepan, bring orange juice, wine and shallot to a boil over medium-high heat. Cook until reduced, 10-12 minutes. Lower the heat and whisk in 6 tablespoons butter, one tablespoon at a time; season with salt and pepper. Using a food processor, pulse the macadamia nuts with 1/4 cup panko until coarsely chopped. Transfer to shallow bowl and stir in the remaining 1/2 cup panko. Put the beaten eggs in a separate wide, shallow bowl. Season the fish with salt and pepper, dip in the egg and coat with the panko mixture. Heat 2 tablespoons butter and 2 tablespoons oil over medium-high heat until melted. Add fillets and cook, turning once, until golden, about 8 minutes.