Ingredients
- 2 oz. raw macadamia nuts, pulverized
- 2 oz. raw macadamia nuts, chopped
- 1 1/4 c. Panko Bread Crumbs
- 1/8 c. sugar
- 1/2 c. butter, melted
- 1/2 t. salt
- 1/4 t. black pepper
- 1 8 oz. Mahi Mahi filet
- For Mango Pineapple Salsa:
- 1 ripe mango, diced
- 1/2 fresh pineapple, diced
- 1 Jalapeno pepper, finely diced
- 4 T. red onion, finely diced
- 1 T. lime zest
- 1/4 c. lime juice
- salt and pepper to taste
Directions
Mix all ingredients except fish together. Encrust fish with mixture and refrigerate until butter hardens. Sauté filets 4 minutes per side until medium doneness.
Mango Pineapple Salsa:
Mix all ingredients together. Let stand for 1 hour before serving. Serve with Macadamia Nut Crusted Mahi Mahi. Makes 2 cups.
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Submitted 4/17/06.
Source: epicurean magazine
Submitted By: b smith
Macadamia Nut Crusted Mahi Mahi with Mango Pineapple Salsa