Macadamia Nut Crusted Ono With Mango Lime Butter Recipes

MACADAMIA NUT CRUSTED MAHI MAHI

Macadamia Nut Crusted Mahi Mahi image

Provided by Alton Brown

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

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 MAHI MAHI

Macadamia Nut Crusted Mahi Mahi image

This is an unbelievable Hawaiian recipe that utilizes native ingredients to create a succulent hot and sweet entree.

Provided by Chef David Highlander

Categories Seafood Fish Mahi Mahi

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 ounces macadamia nuts
4 ounces plain bread crumbs
6 (6 ounce) mahi mahi fillets
4 ounces butter
2 ounces shallots, diced
4 cups chicken stock
4 ounces pineapple, rough chopped
4 ounces papaya, rough chopped
4 ounces mango, rough chopped
1 tablespoon shredded coconut
2 habanero peppers, seeded
salt and pepper to taste
white sugar to taste

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-CRUSTED SNAPPER WITH MANGO LIME BUTTER

Macadamia Nut-Crusted Snapper With Mango Lime Butter image

Yummy crusted fish with the best tasting sauce ever! From Beverly Gannon's General Store Cookbook. I've found the Sriracha in the asian section of my grocery store.

Provided by breezermom

Categories Mango

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup mango, chopped
1/2 cup dry white wine
2 tablespoons sugar
1 teaspoon fresh ginger, peeled and minced
2 limes, juiced
1/4 cup heavy cream
1/2 cup cold unsalted butter, cut into small pieces
salt
black pepper, freshly ground
1/2 cup macadamia nuts, chopped
2 cups panko breadcrumbs
1/2 cup fresh basil
1/2 cup mayonnaise
2 teaspoons sriracha sauce (Thai Garlic Chili Sauce)
36 ounces red snapper fillets
salt
black pepper, freshly ground
canola oil, for sauteing

Steps:

In a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth (or use an immersion blender). Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
Preheat the oven to 450 degrees.
Place the nuts, panko and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and Sriracha (chile paste) and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the nut coating.
In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn). Add the fish, crust side down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
Place the fillets on warmed individual places. Serve with the mango-lime butter.

Nutrition Facts : Calories 734.4, Fat 39, SaturatedFat 15.4, Cholesterol 139.2, Sodium 507.8, Carbohydrate 41.7, Fiber 3.5, Sugar 10.7, Protein 51.3

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