Macadamia and Coconut Crusted Mahi Mahi with Pineapple Salsa
Transform your dinner into an island-inspired escape with this **Macadamia and Coconut Crusted Mahi Mahi with Pineapple Salsa**! This recipe pairs tender, flaky Mahi Mahi fillets coated in a golden, crunchy crust of macadamia nuts, shredded coconut, and panko breadcrumbs with a vibrant, zesty pineapple salsa that bursts with tropical flavors. A quick sear followed by a gentle bake ensures perfectly cooked fish, while the salsa—featuring sweet pineapple, crisp red bell pepper, tangy lime juice, and a touch of heat from jalapeño—provides the perfect balance of sweet, spicy, and tangy. Ready in just 35 minutes, this dish is as impressively elegant as it is delightfully simple, ideal for weeknight dinners or impressing guests at your next gathering. Serve it with steamed rice or a fresh green salad for a complete and unforgettable meal!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Mahi Mahi fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Macadamia nuts
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Panko breadcrumbs
- 0.25 cup All-purpose flour
- 2 large Eggs
- 3 tablespoons Olive oil
- 1 cup (diced) Pineapple
- 0.5 cup (diced) Red bell pepper
- 0.25 cup (diced) Red onion
- 0.25 cup (chopped) Cilantro
- 1 small (finely diced) Jalapeño
- 2 tablespoons Lime juice
- 1 teaspoon Honey
Instructions
Preheat your oven to 375°F (190°C).
Season the Mahi Mahi fillets with salt and black pepper on both sides.
Chop the macadamia nuts finely or pulse them in a food processor until they resemble coarse crumbs.
In a shallow bowl, combine the chopped macadamia nuts, shredded coconut, and panko breadcrumbs.
Place the flour in a second shallow bowl, and whisk the eggs together in a third shallow bowl.
Dredge each Mahi Mahi fillet in the flour, shaking off any excess, then dip it into the egg, and finally press it into the nut and breadcrumb mixture, ensuring an even coating.
Heat olive oil in a large oven-safe skillet over medium heat. Sear the crusted fillets for 1-2 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish flakes easily with a fork.
While the fish cooks, prepare the pineapple salsa. In a medium bowl, mix together the diced pineapple, red bell pepper, red onion, cilantro, jalapeño, lime juice, and honey. Stir to combine and set aside.
Once the fish is cooked, remove it from the oven. Serve the macadamia and coconut-crusted Mahi Mahi with a generous scoop of pineapple salsa on top or on the side.
Garnish with additional cilantro if desired and serve immediately.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.9 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 948 mg | 20% | |
*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.
