Macadamia and Coconut Crusted Mahi Mahi With Pineapple Salsa
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!
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INGREDIENTS
NutritionFor the salsa
- 1whole pineapple
- 1⁄4
- 1
- 1
- 1
- 1tablespoon lime juice
- 1⁄2teaspoon garlic salt
- freshly ground black pepper
For the fish
- 1cup roasted and salted macadamia nut
- 1⁄2cup seasoned breadcrumbs
- 3tablespoons shredded coconut
- 1
- 1tablespoon extra virgin olive oil
- 1tablespoon butter
- 4
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DIRECTIONS
- 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.
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