Mai-Kai's Macadamia Nut-Encrusted Grouper or Mahi-Mahi
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 1⁄2 cup peeled and diced papaya
- 1⁄2 cup peeled and diced mango
- 1 orange, cut into wedges
- 1⁄2 cup diced fresh pineapple
- 1 tablespoon Grand Marnier
- 1⁄2 cup cider vinegar
- 1⁄4 cup brown sugar
- 1⁄2 cup orange juice, plus
- 2 tablespoons orange juice
- 1 1⁄2 tablespoons cornstarch
- 3 cups hawaiian macadamia nuts, ground
- 3 garlic cloves, chopped
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh cilantro
- 4 (8 ounce) grouper fillets
- salt & freshly ground black pepper, to taste
- 4 lemon wedges
- 1⁄4 cup flour
- 2 eggs, beaten
- vegetable oil, for frying
directions
- 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.
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RECIPE SUBMITTED BY
R. Warren Meddoff
Plantation, Florida
I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .