Prep 25 mins
Cook 10 mins
I just returned from a fabulous trip from Hawaii, and I wanted to figure out a way to make a dish that reminded me of all of the island flavors-- here is the result! Mahi Mahi is a great Hawaiian fish that is easy to find here in the States (as opposed to Opah or Ono fish which are delicious but impossible to find here...). I also wanted to try making a pineapple salsa after visiting the Dole Pineapple Plantation, and it turned out really well-- sweet and spicy! I hope you enjoy this one! Aloha!
For the salsa
- 1 whole pineapple
- 1⁄4 cup red onion, minced
- 1 green onion, thinly sliced
- 1 serrano chili, minced
- 1 cup cilantro leaf, coarsely chopped
- 1 tablespoon lime juice
- 1⁄2 teaspoon garlic salt
- freshly ground black pepper
For the fish
- 1 cup roasted and salted macadamia nut
- 1⁄2 cup seasoned breadcrumbs
- 3 tablespoons shredded coconut
- 1 egg, beaten
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 4 mahi mahi fillets (about 6 oz each)
- To make the salsa, prepare the pineapple by slicing off the top and the bottom, and cutting off the sides to remove all of the skin. Cut the peeled pineapple into 4 sections lengthwise, and remove the woody core in the middle. Dice the pineapple into 1/2 inch chunks.
- Combine the diced pineapple with the remaining salsa ingredients and set aside.
- In a food processor, finely grind the macadamia nuts. Mix well with the breadcrumbs and coconut.
- Heat the butter and olive oil over medium/ medium-high heat. Dip the mahi mahi fillets in the egg mixture, then coat well with the nut mixture. Fry for about 3-5 minutes on each side, or until cooked through and crispy on the outside.
- Top with the pineapple salsa.
Macadamia and Coconut Crusted Mahi Mahi with Pineapple Salsa....More like Pineapple and Cilentro Salsa with Bland Fish.
May be better to cook in the oven.
Overall fairly disappointing but the salsa was ok.