Macadamia Crusted Mahi Mahi
Elevate your seafood dinner with this Macadamia Crusted Mahi Mahi, a dish that combines flakey, tender fish fillets with a golden, nutty crust for a perfect balance of texture and flavor. The star of this recipe is the crunchy macadamia and Panko breadcrumb coating, lending a tropical flair that pairs beautifully with the mild, buttery taste of mahi mahi. Lightly pan-seared and finished in the oven, this dish achieves a perfect crust while ensuring the fish stays moist and succulent. Seasoned with garlic, black pepper, and a hint of salt, and served with a drizzle of melted butter and fresh lemon wedges for a citrusy pop, this 30-minute recipe is both quick and impressive. Ideal for weeknight dinners or special occasions, this seafood masterpiece is a delicious way to bring a gourmet touch to your table.
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Recipe Information
Ingredients
- 4 pieces (6-ounce each) Mahi Mahi fillets
- 1 cup Macadamia nuts
- 1 cup Panko breadcrumbs
- 0.5 cup Flour
- 2 large Eggs
- 2 tablespoons Milk
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 pieces (for serving) Lemon wedges
Instructions
Preheat your oven to 375°F (190°C).
Place the macadamia nuts in a food processor and pulse until they are finely chopped. Be careful not to over-process; you want a coarse texture, not a paste.
In a shallow bowl, combine the chopped macadamia nuts and Panko breadcrumbs. Mix well to create the crust mixture.
Place the flour in a separate shallow bowl. In another bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth.
Pat the Mahi Mahi fillets dry with paper towels. Dredge each fillet in the flour, shaking off any excess, then dip into the egg mixture, ensuring it is fully coated. Finally, press each fillet firmly into the macadamia and breadcrumb mixture, coating both sides evenly.
Heat a large, oven-safe skillet over medium heat. Add the olive oil and butter, allowing the butter to melt and sizzle but not burn.
Add the crusted fillets to the skillet and cook for 2-3 minutes per side, or until golden brown. Be careful when flipping the fillets to keep the crust intact.
Transfer the skillet to the preheated oven and bake for 7-10 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the skillet from the oven and let the fish rest for 2 minutes before serving.
Serve warm with fresh lemon wedges on the side for a burst of citrus flavor.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.1 g | 213% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 2255 mg | 98% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 11.6 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 242 mg | 19% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1336 mg | 28% | |
*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.
