Coconut Macadamia Nut Crusted Mahi Mahi
Ingredients
- 2 portions Mahi Mahi 5 oz each
- 1 ¼ cup chopped pineapple
- ½ red onion chopped
- ¼ cup fresh cilantro chopped
- 2 tbsp plus ¼ cup shredded unsweetened coconut
- 2 tbsp fresh lime juice
- 1 jalapeno pepper seeded & finely chopped
- 2 tbsp panko breadcrumbs
- 1 ½ tbsp macadamia nuts chopped
- 1 tsp sea salt divided
- ¼ cup light coconut milk
- 1 tbsp soy sauce
- 1 tbsp olive oil
Instructions
- Preheat oven to 400℉.
- Combine pineapple, red onion, cilantro, 2 tbsp coconut, lime juice, and jalapeno pepper in a large bowl. Set aside.
- Combine ¼ cup coconut with the panko, macadamia nuts, and ¾ tsp sea salt in a shallow bowl.
- Combine the coconut milk and soy sauce in another shallow dish.
- Sprinkle fish on both sides with the remaining ¼ tsp salt. Dip one side of the fish into the milk mixture and then dredge the dipped side into the panko/coconut mixture.
- Heat oil in a large nonstick skillet over medium high heat.
- Add fish, crust side down, to pan and cook 3 minutes.
- Add fish, crust side up, to an 8×8 baking dish. Bake for 10 minutes or until fish flakes easily with a fork.
- Serve fish with pineapple salsa.