Grilled Mahi Mahi W Honey Macadamia Crust and Pineapple Ginger
Elevate your dinner game with this Grilled Mahi Mahi with Honey Macadamia Crust and Pineapple Ginger Salsa, a vibrant dish that combines tropical flair with sophisticated flavor. Tender, flaky Mahi Mahi fillets are topped with a buttery, honey-sweetened macadamia and panko crust that grills to golden perfection. Paired with a zesty pineapple ginger salsa bursting with fresh cilantro, lime, red bell pepper, and a hint of grated ginger, this recipe is a perfect balance of sweet, savory, and tangy. Quick to prepare in under 40 minutes and ideal for grilling season, this dish makes a stunning centerpiece for summer barbecues or elegant weeknight dinners. Optimize your meal experience by serving alongside coconut rice or a crisp green salad for a tropical feast that will transport you straight to the islands.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Mahi Mahi fillets
- 0.5 cup Macadamia nuts
- 0.25 cup Panko breadcrumbs
- 3 tablespoons Honey
- 2 tablespoons (melted) Unsalted butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup (diced) Fresh pineapple
- 1 teaspoon (grated) Fresh ginger
- 0.25 cup (diced) Red bell pepper
- 0.25 cup (diced) Red onion
- 2 tablespoons (chopped) Cilantro
- 1 whole (juiced) Lime
- 1 tablespoon Olive oil
- 1 as needed Cooking spray
Instructions
Begin by preparing the pineapple ginger salsa. In a medium bowl, combine the diced pineapple, grated ginger, diced red bell pepper, diced red onion, chopped cilantro, lime juice, and olive oil. Mix well, cover, and refrigerate while you prepare the fish.
Preheat your grill or grill pan to medium-high heat. Lightly grease the grates with cooking spray to prevent sticking.
Using a food processor, pulse the macadamia nuts until they are coarsely ground. Be careful not to over-process into a paste.
In a small bowl, combine the ground macadamia nuts, panko breadcrumbs, melted butter, honey, salt, and black pepper. Mix thoroughly to form the crust mixture.
Pat the Mahi Mahi fillets dry with a paper towel. Lightly season both sides of the fillets with salt and pepper.
Spread the macadamia crust mixture evenly over the top side of each fillet, pressing gently to adhere.
Place the fillets (crust side up) onto the preheated grill. Close the lid and cook for about 4-5 minutes, depending on the thickness of the fillets.
Carefully flip the fillets using a fish spatula and cook on the other side for an additional 4-5 minutes, or until the fish is opaque and flakes easily with a fork. Be cautious not to disturb the crust while flipping.
Once cooked, remove the fillets from the grill and let them rest for 2 minutes.
Serve the grilled Mahi Mahi fillets topped with a generous scoop of the pineapple ginger salsa and enjoy immediately.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 2167 mg | 94% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 75.4 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3977 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
