Macadamia Nut Cream Sauce Recipes

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MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE



Macadamia-Crusted Sea Bass with Mango Cream Sauce image

My husband and I fell in love with sea bass after we made this recipe.

Provided by Deanna Passero Suppes

Categories     Seafood     Fish

Time 40m

Yield 4

Number Of Ingredients 12

½ mango - peeled, seeded and diced
½ cup heavy cream
1 teaspoon lemon juice
½ cup chopped macadamia nuts
¼ cup seasoned bread crumbs
1 teaspoon olive oil
½ teaspoon black pepper
1 pinch red pepper flakes
1 pound fresh sea bass
salt and ground black pepper to taste
2 cloves minced garlic
1 tablespoon extra virgin olive oil

Steps:

  • In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
  • In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
  • Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
  • Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 13.6 g, Cholesterol 87.4 mg, Fat 31.1 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 10.2 g, Sodium 222.2 mg, Sugar 5.1 g

MACADAMIA NUT SAUCE



Macadamia Nut Sauce image

This decadent sauce is served over banana pancakes at Hawaii's famous Kimo and Boots Restaurant. I will try it over ice cream!

Provided by Chef PotPie

Categories     Sauces

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup macadamia nuts
1 tablespoon butter
2 tablespoons flour
1 cup whole milk
1 cup heavy cream
3 tablespoons sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
3/4 teaspoon fresh lemon juice

Steps:

  • Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside.
  • . Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 minute Slowly pour in milk and cream, constantly whisking the whole time.
  • Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice.
  • Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving, if desired.

MAHI-MAHI WITH MACADAMIA NUT SAUCE



Mahi-Mahi with Macadamia Nut Sauce image

Follow our easy step-by-step, photo illustrated instructions for making this really great Mahi-Mahi with Macadamia Nut Sauce. We re-created this recipe for the Our State Magazine website based on a recipe from one of their 1967 magazines. It was a time before Dolphin Fish became known as Mahi-Mahi and... back when it was bringing a good price at 1.00 per pound. My, how times do change.

Provided by Steve Gordon

Categories     Main Dish

Time 30m

Number Of Ingredients 8

2 pounds of Mahi-Mahi fillets (Dolphin Fish)
1 teaspoon Salt
¼ cup Butter, melted
2 Tablespoons Lemon Juice
Dash of Black Pepper
1 cup Macadamia nuts, coarsely chopped
½ cup Butter, melted
1 Tablespoon Parsley, chopped

Steps:

  • Prepare the Macadamia Nut Sauce by lightly browning the nuts in butter. Add the parsley. Set aside and keep warm. Makes 1 cup of sauce.

MAHI MAHI W/PINEAPPLE MACADAMIA SAUCE



Mahi Mahi w/Pineapple Macadamia Sauce image

I was playing around with some things I had in the pantry and decided to do something tropical with the frozen Mahi Mahi filets I had. Smuckers Pineapple Preserves and add crushed macadamia nuts and you have a great sauce! YUMMY!!!! A little taste of Hawaii!

Provided by Judy O'Brien

Categories     Fish

Time 55m

Number Of Ingredients 16

6 fresh or frozen (thawed) mahi mahi filets
1 jar(s) (small) macadamia nuts, crushed
MARINADE
1 Tbsp lite soy sauce
3 Tbsp lite teriyaki sauce
1/4 c pineapple juice
2 Tbsp crushed pinapple
1 Tbsp brown sugar
1 Tbsp macadamia nuts, crushed fine
SAUCE
1 small jar smuckers pinapple preserves
2 Tbsp brown sugar
1/8 tsp ground black pepper
2 Tbsp lite teriyaki
1/4 c crushed pineapple
remaining macadamia nuts, crushed (minus 2 tbsp)

Steps:

  • 1. Preheat Oven to 350 F. In 1 gallon storage bag combine all marinade ingredients. Close bag and shake or squeeze til all ingredients are blended well. Rinse and dry w/paper towel the Mahi Mahi filets, add to bag and close. Marinate in refrigerator for 30 minutes.
  • 2. In a small bowl combine remaining ingredients except for 2tbsp. crushed macadamia nuts. Wisk together until well blended.
  • 3. Pour sauce from bowl into a small non-stick sauce pan. Heat on medium until heated through, turn down heat to low and let simmer, stirring occasionally until slightly thickened.
  • 4. After marinating fish fo 30 mins. place on a baking sheet or 9x12 baking dish, sprayed with cooking spray. Bake in oven for 10 mins. Remove from oven, cover fish with all of the sauce. Return to oven for 5-10 mins (until fish is flaky).
  • 5. Remove fish from oven, place all fish on a serving platter (or serve 1 filet per plate)spoon over any remaining sauce if desired and sprinkle each filet with the remainder of the macadamia nuts.
  • 6. ENJOY!!!

MACADEMIA CRUSTED HALIBUT WITH QUICK LEMON BUTTER CREAM SAUCE RECIPE - (4/5)



Macademia Crusted Halibut with Quick Lemon Butter Cream Sauce Recipe - (4/5) image

Provided by finetuned

Number Of Ingredients 12

For the sauce:
1 cup roasted salted macadamia nuts
2 cups panko breadcrumbs
1 tsp minced garlic
1 tbsp. dried parsley
2 tbsp. melted butter
1 cup all-purpose flour
3 egg whites, lightly beaten
4-6 boneless skinless halibut filets
8tbsp butter (1 stick)
1/4 cup heavy cream
Juice of 1 large lemon

Steps:

  • 1. Chop the macadamia nuts in a food process until minced. In a medium bowl, combine the nuts, breadcrumbs, garlic, parsley, a pinch of salt & pepper, and the melted butter. Gently toss with a fork until everything is evenly coated in butter. 2. Line 3 pie plates or flat open dishes in a row on your working space. Place the flour in dish #1. Place the beaten egg whites in dish #2. Place the nut/breadcrumb mixture in dish #3. Place a large cookie sheet at the end of the line. 3. Dip each halibut filet one at a time into the flour. Shake off the excess flour and gently turn over inside the egg whites to coat. Let the excess egg drip off and then place into the breadcrumb mixture. Use a spoon to cover and coat the fish with the breadcrumbs. Be sure to coat the top, bottom, and all sides. Gently transfer the coated fish to the baking sheet. Repeat with remaining fillets. 4. Store the fish in the fridge until you are ready to cook dinner. Up to 8 hours ahead of time. FOR A CRISPY COATING: Remove the fish from the fridge when you start to preheat the oven to 425 degrees. Let it slowly come to room temperature while the oven heats. 5. Transfer the fish to a clean room-temperature baking sheet just before placing it in the oven. (If the pan is chilled, the fish will steam and the bottoms will be soggy.) 6. Bake the halibut for 15 - 20 minutes until opaque and flaky. TO PREPARE THE SAUCE: 1. While the fish bakes, melt the butter over medium heat in a medium-sized sauce pan. Add the cream and lemon juice and whisk to combine. Add a pinch of salt & pepper to taste. Heat until slightly thickened and keep warm over low heat until the fish is ready. 2. Serve the lemon butter cream sauce in a small pitcher for drizzling over the fish at the table or the crust on the fish will get soggy.

CRISPY MACADAMIA NUT FRIED ICE-CREAM BALLS WITH CHOCOLATE MACADAMIA NUT SAUCE



Crispy Macadamia Nut Fried Ice-Cream Balls with Chocolate Macadamia Nut Sauce image

Categories     Dessert     Fry     Frozen Dessert     Macadamia Nut     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 balls, serving 4

Number Of Ingredients 8

For ice-cream balls
1 quart super-premium vanilla ice cream such as Häagen-Dazs
1 1/2 cups macadamia nuts (about 7 ounces)
3 large eggs
6 cups cornflakes (about 7 ounces)
about 5 cups vegetable oil for deep-frying
confectioners' sugar for dusting
Accompaniment:chocolate macadamia nut sauce

Steps:

  • Line a shallow baking pan with wax paper and put pan in freezer 5 minutes. With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
  • Preheat oven to 350° F.
  • While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and transfer to a shallow bowl.
  • Roll balls in nuts, pressing lightly, until well coated. Freeze balls, covered, until very hard, at least 1 hours and up to 8.
  • In a bowl lightly beat eggs and in another bowl crumble cornflakes. Dip balls in egg, letting excess drip off, and roll in cornflakes to coat. Freeze balls, covered, at least 1 hours and up to 8. Reserve remaining egg and corn flakes, chilling egg.
  • Repeat dipping and coating procedure with reserved egg and cornflakes. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
  • In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375° F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp. With a slotted spoon transfer balls to paper towels to drain. Make sure oil returns to 375° F between batches.
  • Dust ice-cream balls with confectioners' sugar and serve immediately with sauce.

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  • Line 3 pie plates or flat open dishes in a row on your working space. Place the flour in dish #1. Place the beaten egg whites in dish #2. Place the nut/breadcrumb mixture in dish #3. Place a large cookie sheet at the end of the line.
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