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.
MACADAMIA NUT CRUSTED TILAPIA
Steps:
- Preheat your oven's broiler. Line a baking sheet with aluminum foil.
- Combine macadamia nuts, soy sauce, garlic, hot sauce, brown sugar, olive oil, and black pepper in a food processor; blend until the mixture is the consistency of paste.
- Spoon a thick layer of the macadamia mixture on top of each tilapia fillet. Place the fish macadamia mixture-side up on the prepared baking sheet. Under the broiler, cook fish until the macadamia crust is golden brown and the tilapia flakes easily, about 15 minutes.
Nutrition Facts : Calories 719.1 calories, Carbohydrate 14.2 g, Cholesterol 61.7 mg, Fat 58.7 g, Fiber 6.2 g, Protein 40.5 g, SaturatedFat 9.4 g, Sodium 336.1 mg, Sugar 6.6 g
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.
Nutrition Facts : Calories 464.6 calories, Carbohydrate 23.8 g, Cholesterol 168.2 mg, Fat 25.1 g, Fiber 2.6 g, Protein 36.1 g, SaturatedFat 11.5 g, Sodium 1040.6 mg, Sugar 7.7 g
MACADAMIA NUT CRUST
Make and share this Macadamia Nut Crust recipe from Food.com.
Provided by San Marcos Sunshine
Categories Dessert
Time 35m
Yield 1 crust
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine the nuts, panko, sugar, flour and salt. Add the melted butter and stir to combine.
- Press the mixture into the bottom of a 9 or 10" cake, pie or springform pan as a crust for a cheesecake or cream pie.
- Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375.
- Place on the center rack of the oven and bake for 20-25 minutes.
Nutrition Facts : Calories 1845.7, Fat 151.4, SaturatedFat 40.7, Cholesterol 91.6, Sodium 1229.8, Carbohydrate 121.1, Fiber 15.8, Sugar 60.2, Protein 21
COCONUT CREAM TART WITH MACADAMIA NUT CRUST
Categories Milk/Cream Food Processor Egg Nut Dessert Bake Coconut Macadamia Nut Chill Gourmet Peanut Free Soy Free
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop 2/3 cup nuts. Coarsely chop remaining 2/3 cup nuts and reserve. Cut butter into pieces.
- In a bowl with a pastry blender or in a food processor blend or pulse together finely chopped nuts, flour, sugar, and butter until mixture resembles coarse meal. Add yolks and blend dough until it begins to come together but is still crumbly. Press dough in bottom and up side of an 11-inch tart pan with a removable bottom. Chill crust 30 minutes.
- Preheat oven to 375°F.
- Bake crust in middle of oven until golden, about 25 minutes, and transfer to a rack to cool completely.
- Make filling:
- In a small bowl sprinkle gelatin over rum to soften 5 minutes. In a bowl whisk together yolks, sugar, and a pinch salt. In a large saucepan bring coconut milk to a boil and remove pan from heat. Gradually whisk half of coconut milk into yolk mixture and whisk back into pan with remaining coconut milk. Cook custard over moderate heat, whisking constantly, until thickened and a thermometer registers 170°F, about 12 minutes (do not let custard boil). Remove pan from heat and add gelatin mixture, whisking until gelatin is dissolved. Transfer custard to a bowl to cool and chill, stirring frequently, until thickened but not set, about 30 minutes.
- Beat cream until it just holds soft peaks and fold gently into custard. Pour filling into crust. Chill tart until filling is set, about 4 hours.
- Remove rim of pan and sprinkle tart with coconut and reserved nuts.
MAHIMAHI WITH MACADAMIA NUT CRUST
Steps:
- Place mahimahi in shallow dish. Pour lime juice over. Marinate 1 hour, turning fish over occasionally.
- Preheat oven to 350°F. Combine panko and next 3 ingredients in small bowl. Mix in 2 tablespoons butter. Season generously with pepper. Pour remaining 2 tablespoons butter into shallow baking dish. Remove mahimahi from marinade and place in baking dish, turning to coat with butter. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere. Bake until fish is cooked through, about 20 minutes. Transfer to plates and serve.
MACADAMIA NUT CRUSTED CRAB CAKES
Recipe from the "Pineapple Grill" in south Florida. These are very tasty crab cakes that can be served as a main course or smaller as an appetizer. Very delicious with the Black Bean Relish. Prep time includes letting the crab mixture and patties sit to meld flavors.
Provided by Babs in Toyland
Categories Crab
Time 1h36m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 13
Steps:
- Pick through the crabmeat to remove any bits of cartilage or shell.
- Drain well.
- In a large bowl, combine the crabmeat and the next seven ingredients.
- Mix well and let stand for 30 minutes for the flavor to blend.
- Place the flour in one bowl, the eggs in another and the bread crumbs mixed with the Macadamia nuts in a third bowl.
- Divide the crab mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
- (the mixture is light and will separated but don't despair, keep pressing each patty firmly together).
- Dip each patty into the flour to coat.
- Next dip into the beaten eggs and then roll carefully in the crumb mixture to cover well.
- Place on a plate and allow to air dry for 30 minutes.
- In a large, heavy skillet, heat the oil over medium heat.
- Cook the patties without crowding in the pan until desired browness, turning once.
- This may have to be done in batches.
- Watch the heat, and reduce if necessary, as the nuts will tend to brown more quickly than the crumbs.
- It usually takes about 3 minutes on each side to reach a golden brown and cook through.
- Serve with"Black Bean Relish" (recipe posted separately).
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Servings 10-12Calories 168 per serving
- In a food processor, whirl macadamias until finely chopped. Pour into a bowl. In food processor, whirl flour, sugar, and butter until fine crumbs form. Add macadamias and whirl just until dough sticks together. (Or mince nuts with a sharp knife and put in a bowl with flour, sugar, and butter; rub with your fingers until mixture sticks together, then pat into a ball.)
- Press mixture evenly over bottom and about 1 1/4 inches up sides of a 9-inch cheesecake pan with a removable rim.
- Bake crust in a 350° oven until golden brown, 12 to 18 minutes. Set on a rack and cool at least 30 minutes.
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