Total Time
Prep 15 mins
Cook 10 mins

From one of the best chefs on the island, this recipe is quick, easy, low fat and gourmet. What could be better? Wait until you taste it.

Ingredients Nutrition

  • 1 lb mahi mahi fillets or 1 lb grouper fillets or 1 lb red snapper
  • 1 12 cups corn flakes
  • 1 cup macadamia nuts (or pecans or walnuts)
  • 2 tablespoons chopped parsley (optional)
  • salt and pepper
  • cooking spray, for baking pan

  • 13 cup honey
  • 13 cup soy sauce
  • 2 teaspoons dry mustard (or more)


  1. Heat oven to 350 degrees.
  2. In a food processor, pulse nuts until coarsely chopped.
  3. Add cornflakes and pulse both together until flakes are in small pieces but not broken down.
  4. Add chopped parsley, salt and white pepper to the mixture and spread on a platter.
  5. Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick.
  6. Spray the baking pan, lay the fish fillets inches.
  7. Bake for 10 minutes.
  8. The fish should still be moist and delicate- not overcooked or dry.
  9. While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated.
  10. Place the mahi mahi on a dinner plate with rice.
  11. Pour a little honey soy glaze over the fish and drizzle a little around it on the plate.
  12. Serve.


Most Helpful

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 !

Valerie in Florida April 07, 2004

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!

palm715 February 25, 2010

We really enjoyed this. I cooked it exactly as written and wouldn't change a thing. I did add an extra teaspoon of mustard to the sauce because I like it a little zippier. Another keeper! Thanks.

Vicki in AZ March 04, 2004

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