Macadamia Nut Breaded Fish Recipes

MACADAMIA-CRUSTED MAHI MAHI

Steps:

• Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped., In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture., In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown., Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish.

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 MAHI MAHI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
• Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
• Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
• Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

BAKED MACADAMIA CRUSTED FISH

Steps:

• Preheat oven to 180°C. Lightly oil a baking dish. Place fillets into a dish, brush lightly with remaining oil.
• In a small bowl, combine ingredients to form a thick paste. Spread macadamia crust over top of fish, pressing coat evenly.
• Bake fillets for 8-10 minutes or until flesh flakes when tested with a fork. Cooking time will depend on thickness of fillets. Serve with roasted vegetables or salad.

LOW CARB - KETO MACADAMIA NUT CRUSTED WALLEYE FILLETS WITH A LEMON BUTTER SAUCE: RECIPE BY INDIANA MOMMY - COOKING FROM THE HEART LAND

Steps:

• Set up a 3 step breading station. In the first section combine coconut flour with salt, pepper, ½ teaspoon dried thyme, ½ teaspoon dried parsley, and ½ teaspoon dried garlic and mix well. In the second station combine 2 eggs with the heavy cream and mix well, season with salt and pepper. In the third station take the macadamia nuts and combine with 1/2 teaspoon coconut flour, ½ teaspoon dried parsley, ½ teaspoon dried garlic, ½ teaspoon dried thyme, salt and pepper and mix well. Make sure there aren't any large chunks of nuts in there.
• Warm the coconut oil on the stove over medium heat until about 350 degrees Fahrenheit. Dredge each piece of fish into the coconut flour mixture, then the egg mixture, then the nut mixture and put into the oil. Cook for about 2 minutes per side and then put on a wire rack lined baking sheet. When all the pieces are done browning, put them in a 325 degrees Fahrenheit oven for 10 minutes to cook the middle all the way through.
• This breading browns very quickly, so don't walk away. Also, do not let the fish sit in the egg mixture after the coconut flour mixture, just quickly dredge, then dip, then dredge. The coconut flour is extremely absorbent and will take on too much of the liquid mixture if allowed to sit in it for too long.
• You could easily make this dish using avocado oil to fry in and almond flour as the first step in the 3-step breading.

MACADAMIA FAT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Place coconut butter and macadamia nuts in a food processor and process on high to achieve a part butter, part chunky, nut meal. Reduce speed to medium-low and add one egg. Run processor to combine, about 10 seconds. Add remaining eggs, one at a time, blending until mixture is creamy.
• Turn off the food processor and add stevia, baking soda, and salt; process to combine, 10 to 15 seconds. Clean edges of the bowl and process until mixture is evenly blended. Pour in lemon juice and reduce speed to low; blend well. Clean the sides of the bowl again and mix once more to thoroughly combine.
• Pour mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool before transferring to a wire rack.

MACADAMIA NUT BREADED FISH

Steps:

• In a bowl, mix together 2 cups flour and water until smooth with the consistency of pancake batter. Mix bread crumbs and macadamia nuts together. Season fillets with salt and pepper. Lightly dust with flour. Dip fillet in batter and roll into the bread crumb/nut mixture. Reserve in the refrigerator until ready to cook.
• Fry fillet in enough oil to coat the bottom of the skillet. Fry until golden brown and turn to cook other side. Cook through until done. Serve with Guava Lime sauce on the side or drizzle on plate before adding chicken.
• In a saucepan, add guava puree, lime juice and white wine. Reduce by half. Add heavy cream and reduce again by half. Whisk in butter a little at a time, stirring constantly over low heat. As soon as all the butter is incorporated, remove from heat and season with salt and pepper. Strain through a fine sieve. Keep sauce warm until needed.