CASHEW CRUSTED MAHI MAHI
Make and share this Cashew Crusted Mahi Mahi recipe from Food.com.
Provided by Sophaholic
Categories Mahi Mahi
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 455.6, Fat 20.8, SaturatedFat 6.5, Cholesterol 165.5, Sodium 428.7, Carbohydrate 20.1, Fiber 1.5, Sugar 2.9, Protein 47.7
COCONUT CASHEW CRUSTED MAHI MAHI
Coconut Cashew Crusted Mahi Mahi is a quick, easy, and healthy dinner option that's ready in under 20 minutes! Serve it up with a side of fresh grilled asparagus and caramelized pineapple, and you'll feel like you were whisked away to the tropics.
Provided by Amber Forbes, Slim Pickin's Kitchen
Categories Entree
Time 17m
Number Of Ingredients 10
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!
COCONUT-CRUSTED MAHIMAHI WITH PAN-ROASTED GARLIC, ROSEMARY, AND TOMATO SAUCE
Provided by Roxanne Russell
Categories Fish Garlic Tomato Dinner Coconut Rosemary Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 15
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.◊
GRILLED MAHI MAHI IN THAI COCONUT SAUCE
This mahi mahi dish pairs well with steamed squash.
Provided by Chris Denzer
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat a grill pan over medium heat.
- Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
- Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 8.9 g, Cholesterol 124.6 mg, Fat 37.5 g, Fiber 2.6 g, Protein 35.6 g, SaturatedFat 32.4 g, Sodium 360 mg, Sugar 0.8 g
COCONUT-MANGO MAHI MAHI
Take a tropical taste trip in minutes with this special recipe. Whipping a bit of candied ginger into the sauce enhances its delicious flavor. -Don Thompson, Houston, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (1-1/2 cups sauce).
Number Of Ingredients 14
Steps:
- Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and coconut. Dip fillets in flour, eggs, then bread crumb mixture., In a large skillet over medium heat, cook fish in oil for 4-5 minutes on each side or until golden brown on the outside and fish just turns opaque in the center., Meanwhile, in a food processor, combine the mangoes, wine, brown sugar, garlic, ginger, soy sauce and pepper; cover and process until blended. Stir in basil. Serve with fish.
Nutrition Facts : Calories 374 calories, Fat 12g fat (5g saturated fat), Cholesterol 168mg cholesterol, Sodium 315mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
COCONUT-CURRY CASHEWS
Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Cashews
Time 1h5m
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a rubber spatula.
- Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more.
- Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.
CASHEW CRUSTED MAHI MAHI WITH CRISPY ONIONS
These delightful nut crusted fish fillets were developed especially for RSC Winter 2005. They brown nicely without the addition of any oil. Hope you enjoy!
Provided by PaulaG
Categories Mahi Mahi
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix the powdered milk with enough water to equal 1/2 cup
- Rinse fish and place in a shallow dish or pie pan, pour milk over fish
- Allow fish to soak in the milk for approximately 1 hour
- Mix the cornflake crumbs, cashews, parsley, lemon zest, salt, cardamom, coriander, paprika and cayenne pepper together in a shallow dish or plate
- Prepare a broiler pan by spraying with non-stick cooking spray and set aside
- Preheat oven to 450 degrees
- While oven is preheating, heat the 1 tablespoon of olive oil in a non-stick saute pan
- When oil is warmed, add the onion rings and saute, stirring frequently until onions are browned and crispy, approximately 15 to 20 minutes
- Dredge the fish in the crumb mixture, pressing down slightly to coat, turn and repeat making sure fish is covered in crumbs
- Place the fish fillets on the broiler pan, sprinkle with a few grinds of fresh black pepper and put in the upper third of the preheated oven
- Bake for 10 to 12 minutes or until fish is opaque throughout when tested and crust is golden brown
- Divide the crispy onions onto 4 individual plates, top each with a cooked fish fillet and lemon wedge
Nutrition Facts : Calories 255.9, Fat 8.8, SaturatedFat 2.1, Cholesterol 128, Sodium 515.1, Carbohydrate 10.4, Fiber 1.6, Sugar 3.3, Protein 34.2
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- Line a baking sheet with aluminum foil and spray with cooking oil spray. Place the mahi mahi fillets on the baking sheet. Sprinkle liberally with sea salt and pepper. Bake for five minutes.
- Remove mahi mahi from the oven and drizzle with olive oil. Divide the coconut mixture between the fillets and pat down lightly, covering the entire top. Place the pan back in the oven and cook for about 10 minutes, until the crust is golden and the fish flakes with a fork.
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