Community Pick
Nut Encrusted Mahi Mahi
photo by May I Have That Rec
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 1 lb grouper fillets or 1 lb red snapper
- 1 1⁄2 cups corn flakes
- 1 cup macadamia nuts (or pecans or walnuts)
- 2 tablespoons chopped parsley (optional)
- salt and pepper
- cooking spray, for baking pan
-
HONEY SOY GLAZE
- 1⁄3 cup honey
- 1⁄3 cup soy sauce
- 2 teaspoons dry mustard (or more)
directions
- Heat oven to 350 degrees.
- In a food processor, pulse nuts until coarsely chopped.
- Add cornflakes and pulse both together until flakes are in small pieces but not broken down.
- Add chopped parsley, salt and white pepper to the mixture and spread on a platter.
- Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick.
- Spray the baking pan, lay the fish fillets inches.
- Bake for 10 minutes.
- The fish should still be moist and delicate- not overcooked or dry.
- While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated.
- Place the mahi mahi on a dinner plate with rice.
- Pour a little honey soy glaze over the fish and drizzle a little around it on the plate.
- Serve.
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Reviews
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This was one of the best fish recipes I have ever made. I would give it more stars if I could. It had the presentation of being gormet, but was extremely easy to make. I used mahi filets and followed the recipe exactly. For the nuts, I used walnuts. Also, I put it in the oven for 10-minutes at 350, then put it on broil for about 3 minutes longer to make the outside crispy. Thanks for a great recipe !
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This is a regular in our Hawaiian home. My husband loves to spearfish here on Oahu, and we have fresh fish at least once a week. Tonight it’s uhu (parrot fish). I get a big bag of mac nuts from Costco since I use this recipe so often. The first time I made it, I had trouble getting the crust to stick, so I dunk the fish in Egg Beaters first. The sauce is so simple, yet so perfect. Thanks for the recipe!
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This was delicious. I definitely didn't need all that sauce for 2 filets, I would recommend halving the sauce recipe. I used frozen Filets from Whole Foods, defrosting them a bit in the micro and ended up baking them for about 25 minutes. I didn't need to broil them at the end like others suggested, they browned up nicely. I didn't have cornflakes so I used Chex instead and I don't think there was a huge difference.
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Tweaks
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I'm trying to eat more fish, so have been looking for new recipes. I made this with snapper, and it came out delicious. I used cashews and crushed Ritz crackers instead of the macadamia and corn flakes (just what I had on hand). And I used a couple of squirts of regular dijon mustard in the glaze instead of dry mustard. I did have to cook it longer - about 15 minutes, with the last few minutes under the broiler to get the coating crispy. This was a quick, easy meal that tasted like it came from a restaurant. My son said it was the best fish he ever had!
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SO GREAT! This was an easy and tastey recipe - thanks for sharing! I used almonds instead of macadamia nuts, just because that's what I had and cooked the fish longer as other people suggested and it turned out great - my family thought I was a gourmet! One note - I had WAY too much glaze and will probably make half next time so that I don't have so much waste. We will be having this again for sure!
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I made this last night and my husband and I loved it! I didn't have a few ingredients so I made a few substitutions: subbed panko bread crumbs for corn flakes, cilantro for parsley, and pecans for macadamia nuts. It was amazing! I made the sauce but didn't need all of it. It's good reduce it in a pan over low heat and if you just lightly drizzle it over the cooked fish. Also had to cook my filets for quite longer than the recipe stated. Absolutely loved it!
RECIPE SUBMITTED BY
Guava Girl
Key West, Florida