Alton Brown's recipe, with some minor tweaks. The coconut milk and macadamias impart a great flavor. Most types of fish would probably work, if you have a substitution in mind. This is good to make when you have a can of coconut milk open already for something else.
- 1⁄3 cup macadamia nuts, toasted and coarsely ground
- 2 tablespoons breadcrumbs
- 1⁄2 tablespoon all-purpose flour
- 1⁄2 tablespoon Smart Balance butter spread or 1⁄2 tablespoon other regular tub margarine
- cooking spray
- 1 lb mahi mahi
- salt and pepper
- 1 teaspoon light coconut milk or 1 teaspoon coconut milk
- Preheat oven to 425 degrees F.
- Mix nuts, bread crumbs, flour, and tub margarine.
- Line a baking sheet with foil and spray with cooking spray. Lay fish on the foil, and sprinkle with salt and pepper.
- Bake fish for 7 minutes. Remove from oven, brush with coconut milk, and top with nut mixture. Pat mixture down so that it sticks to the fish. You can fold foil edges around fish to condense toppings.
- Bake fish for additional 12-16 minutes, or until fish is cooked through and crust is golden brown.
I don't cook much but this was probably the best thing that I have made so far. I used about a half can Coconut milk so it stayed moist. I also used a little extra butter to top it off because it made the mahi melt in your mouth good.
I have made Mahi Mahi with macadamia nuts before, but not baked. This is a good healthy alternative to frying. The coconut milk gave it some added flavor. Thanks for posting!
Very nice recipe. Used this one my DH day off, and we loved it. I didn't have SB or tub margarine, so I used real butter. The taste was melt in your mouth magic, and all the flavors blended so well. I typically salt and pepper first, so this turned the fish out so smooth and succulent. Next, added crush nuts with a bit of flour. Easy as "fish" to put together and was delicious. Thanks, Maito!