MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE
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 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 SAUCE
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
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.
SEARED TOASTED MACADAMIA NUT MAHI CITRUS AKA-MISO SAUCE
Steps:
- Season each fillet with salt and pepper. Mix the toasted macadamia nut into soft butter, add in panko, salt and pepper. Spread top of fish with the crust and sear quickly in 2 tablespoons of olive oil in a hot saute pan on both sides.
- For the sauce: Reduce wine by a third. Add cream and reduce by another third. Over low heat stir in miso paste, then slowly add in butter incorporating each cube. Be careful not to heat the sauce to high, sauce will break. Finish seasoning with lime juice, salt and pepper. Be careful with the salt because the miso paste is salty too.
- Serve the mahi mahi topped with some sauce.
CHOCOLATE MACADAMIA NUT SAUCE
Categories Sauce Chocolate Dessert Macadamia Nut Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
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 nuts and chocolate separately.
- In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam). Simmer mixture, stirring occasionally, until caramel is dissolved. Stir in chocolate and nuts. Cool sauce 10 minutes and in a food processor blend until smooth.
- Serve sauce warm. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.
MACADAMIA NUT AND LOBSTER RAVIOLI WITH CURRY SAUCE
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 18
Steps:
- To make the ravioli: mix all of the stuffing ingredients together. Place 1 wonton skin on a flat surface. Moisten the edges with a little water. Place about 2 teaspoons of the stuffing in the center of the wonton. Top with another wonton and press the edges to seal. Repeat with the remaining ingredients. Bring a large pot of salted water to a boil. Add the ravioli and boil for 3 to 4 minutes, or until they float to the surface and the lobster is cooked through.
- To make the sauce, in a nonstick pan, add the butter and melt. Add the flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes. Whisk in the wine, garlic, and curry powder and cook until the mixture is thickened and the alcohol has cooked out of the wine, about 5 minutes. Add the milk slowly. Use chicken bouillon as your salt and sweeten with honey to your liking. After the sauce is nice and thick, add ravioli. Season with black pepper. Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts.
MACADAMIA NUT PANCAKES RECIPE
Macadamia Nut Pancakes, are about to change your life. It's like breakfast on the island, except you are in your home, and most likely not in a swimsuit.
Provided by Steph Loaiza
Categories Breakfast
Time 35m
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined. Fold in macadamia nuts.
- Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
- Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a 1/2 cup measuring cup and spread into a circle.
- Cook pancakes for a few minutes on each side, or until golden brown.
- In a saucepan (over no heat), whisk together coconut milk and cornstarch until smooth.
- Turn the heat to medium, then slowly whisk in sugar, salt, corn syrup, and shredded coconut. Stir continuously until the mixture starts to thicken (almost boiling).
- Remove from heat and stir in vanilla and coconut flavoring. The syrup will continue to thicken as it cools.
Nutrition Facts : Calories 492 kcal, Carbohydrate 56 g, Protein 8 g, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 62 mg, Sodium 620 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 9 g, ServingSize 1 serving
ROASTED GARLIC MACADAMIA SAUCE
Great sauce for pasta, vegetables or over grilled meat. Gourmet & elegant. Prepare just as stated, or add fresh herbs such as basil, tarragon, dill, or thyme. Adapted from Vegetarians in Paradise.
Provided by Southern Lady
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Remove skins from both heads of garlic, peeling down to the cloves. Do not remove the skins covering the individual cloves.
- Wrap both garlic heads together in aluminum foil, shiny side inside. Place the foil package on a baking pan, and roast at 375°F for 1 hour.
- While garlic is roasting, toast macadamia nuts in a non-stick skillet over high heat, tossing nuts constantly for about 2 minutes.
- Cool the nuts and coarsely grind them (in a mill if on-hand). Set aside.
- When garlic is thru roasting, open the foil carefully, and allow the heads to cool slightly.
- Break off each clove and squeeze out its contents into the food processor, squeezing from the tip down to the opening at the base.
- Add salt, pepper, water, soy sauce, and cream and process to a creamy consistency.
- Transfer to a 2-quart saucepan and warm over medium heat. Stir in ground macadamia nuts.
- Makes about 1 1/2 cups.
Nutrition Facts : Calories 95.1, Fat 7.8, SaturatedFat 2.9, Cholesterol 11.2, Sodium 167.4, Carbohydrate 5.5, Fiber 0.7, Sugar 0.4, Protein 2.1
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