Cashew Crusted Mahi Mahi Recipes

COCONUT CASHEW CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees (F), line a small baking pan w/ tin foil.
• Brush the lined baking pan and the top of the mahi-mahi fillets w/ the coconut oil, sprinkle the fish with salt & pepper, then bake for 5 minutes.
• While fish is baking, combine cashews, coconut, seafood seasoning, garlic clove, coconut flour, and cilantro in a small food processor or personal blender and pulse until coarse crumbs are formed. Pour crumbs onto a small plate.
• Remove the mahi-mahi from the oven then gently press all sides of the fillets into the coconut-cashew mixture.
• Add any remaining crumbs to the top of the fish (it's too good to waste!) then continue to bake for 8-10 minutes or until fish is cooked through.
• Serve immediately with a squeeze of fresh lemon and a side of freshly grilled veggies and caramelized pineapple.
• Enjoy!

CASHEW CRUSTED MAHI MAHI

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper.
• Place the mahi filets on the parchment so they are not touching. Salt and pepper both sides.
• Place in the oven and bake for 5 minutes.
• While the mahi is cooking, combine the Coconut Butter Coating ingredients in a small bowl and stir until well combined.
• Remove mahi from the oven and turn the filets over. Spoon the coconut butter mixture evenly over the 6 mahi filets, using your fingers, if necessary, to cover the top of the fish with the coconut butter.
• Divide the chopped cashews evenly among the coconut butter coated fish, pressing them in lightly so they don't fall off.
• Place the mahi back in the oven, and bake for an additional 5-10 minutes, depending on the thickness of your filets. Fish should be opaque and flaky.
• Remove from oven and serve hot with a side of Peach Tomatillo Salsa.

CASHEW CRUSTED MAHI MAHI

Steps:

• Rinse fish and pat dry. Fill one bowl with coconut milk, another bowl with chopped cashews and a third bowl with a mix of the cornstarch, cayenne pepper, salt and pepper. Dredge the top of the first piece of fish in cornstarch mixture and shake off excess. Dip top of fillet (with the cornstarch) into the coconut milk then lay on chopped cashews. Place fillet, cashew side up, in baking dish sprayed with non-stick vegetable spray. Repeat with the remaining fillets, snugging them tightly one next to the other in the baking dish. Top with the remaining coconut milk. Bake at 350 degrees for 20 minutes until golden and cooked through.

CASHEW CRUSTED MAHI MAHI

Steps:

• Rinse fish and pat dry.
• Season with salt & pepper.
• Mix cornstarch with cayenne pepper and spread on a flat tray or dish.
• Pour coconut milk in a shallow bowl.
• Place chopped cashews in a shallow bowl.
• Dredge fish portions top only in cornstarch mixture shaking off excess.
• Dip top of fillet (with the cornstarch) into the coconut milk then lay on chopped cashews.
• Place on lightly oiled baking dish, cashew side up.
• Bake at 350 degrees for 20 minutes until golden.

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

POTATO CRUSTED MAHI

Steps:

• Preheat the oven to 250 degrees F.
• In a medium bowl, mix the potato pearls with the butter, parsley, and salt and pepper, to taste. Set aside.
• Preheat a flat-top griddle or medium skillet over medium-high heat. Season the mahi fillet with the herb butter, salt, and pepper. Top the fillet with the potato pearl mixture. Place the fish on the hot griddle, with the potato pearl side down. Sear on each side until golden brown. Place the fillet in a non-reactive pie pan, and then add 3 tablespoons lime broth, 2 tablespoons water, and the white wine. Place the pan in the oven, and bake for 8 minutes. Remove fish to a large serving bowl with the roasted garlic and remaining lime broth. Top with the fried spinach, and garnish with the lemon and parsley sprig.

PANKO-CRUSTED MAHI MAHI

Steps:

• Prep the ingredients: Preheat the oven to 350 degrees. In a small pot, bring 1 cup water with a large pinch of salt to a boil. Zest and halve the lime. Cut one half into wedges. Halve, peel, and finely chop the shallot. Halve the tomatoes. Trim the ends of the green beans.
• Cook the quinoa: Add the quinoa to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Season with salt and pepper.
• Make the wasabi aioli: In a small bowl, combine the mayonnaise, lime zest, a squeeze of lime (to taste) and the wasabi (to taste). Season with salt and pepper.
• Make the panko crust: In a medium pan, melt 1 Tablespoon butter. Toss the panko into the melted butter and season with salt and pepper. Transfer the panko to a plate and wipe out the pan.
• Cook the mahi mahi: Season the mahi mahi on all sides with salt and pepper. Spread the top of each fillet with 1 teaspoon of wasabi aioli. Press the panko onto the top of each fillet and place onto a lightly oiled baking sheet. Bake in the oven for about 10 minutes, until flaky and opaque.
• Sauté the green beans and tomatoes: Meanwhile, heat 1 Tablespoon butter in the same pan over medium heat. Add the shallot and green beans and cook, tossing, for 4-5 minutes, until the shallots are softened. Add a splash of water to the pan and let the green beans steam until tender. Add the tomatoes and cook, tossing, for another 1-2 minutes, until heated through. Season with salt and pepper.
• Plate: Serve the panko-crusted mahi mahi on a bed of veggies and quinoa. Serve with the remaining wasabi aioli and a wedge of lime.

MACADAMIA-CRUSTED MAHI MAHI

Steps:

• Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped., In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture., In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown., Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish.

COCONUT-CRUSTED MAHIMAHI WITH PAN-ROASTED GARLIC, ROSEMARY, AND TOMATO SAUCE

Steps:

• Marinate fish:
• Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
• Make sauce:
• Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
• Marinate fish:
• Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
• Make sauce:
• Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
• Make sauce:
• Coat and cook fish: Preheat oven to 450°F with rack in middle.
• Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.)
• Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce.◊

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
• Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
• Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
• Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.