Mai Kais Macadamia Nut Encrusted Grouper Or Mahi Mahi Recipes

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.

MAHIMAHI WITH MACADAMIA NUT CRUST

Steps:

• Place mahimahi in shallow dish. Pour lime juice over. Marinate 1 hour, turning fish over occasionally.
• Preheat oven to 350°F. Combine panko and next 3 ingredients in small bowl. Mix in 2 tablespoons butter. Season generously with pepper. Pour remaining 2 tablespoons butter into shallow baking dish. Remove mahimahi from marinade and place in baking dish, turning to coat with butter. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere. Bake until fish is cooked through, about 20 minutes. Transfer to plates and serve.

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 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.

MAI-KAI'S MACADAMIA NUT-ENCRUSTED GROUPER OR MAHI-MAHI

Steps:

• Combine fruits and Grand Marnier; let macerate 30 minutes to 1 hour.
• Mix vinegar, brown sugar and 1/2 cup orange juice in a nonreactive saucepan. Cook over medium heat until sugar melts. Add fruit and heat through. Dissolve cornstarch in remaining orange juice and stir into sauce. Heat, stirring, until boiling and thickened. Keep warm.
• Place macadamia nuts, garlic, basil and cilantro in blender or food processor fitted with the metal blade. Blend to chop fine (do not overprocess or you will have nut butter) and place on a plate. Season fish with salt, pepper and squeeze a wedge of lemon over each fillet. Place flour on a plate and eggs in a wide bowl. Dredge fillets in flour, then in egg and finally in macadamia mixture.
• Heat about 1/8-inch oil in a skillet over medium-high heat. Add the fish fillets, do not crowd, this may have to be done in batches. Cook about 3 minutes until golden. Turn once and cook through. Be careful to regulate temperature as nut coating will burn easily. Serve with fruit sauce.