Mahimahi with Macadamia Nut Crust
Transport your taste buds to a tropical paradise with this decadent recipe for Mahimahi with Macadamia Nut Crust. Featuring tender, flaky mahimahi fillets coated in a crunchy blend of buttery macadamia nuts and golden panko breadcrumbs, this dish delivers the perfect balance of flavor and texture. A hint of garlic and black pepper adds a subtle kick, while a drizzle of zesty lemon-butter sauce infuses each bite with brightness. Perfectly baked to a golden finish, this seafood masterpiece is both elegant and simple to prepare, requiring just 20 minutes of prep time. Ideal for dinner parties or a weeknight indulgence, serve this beautifully crusted mahimahi alongside fresh greens or coconut-infused rice for a complete meal. Whether you're a fan of tropical flavors or simply looking for a show-stopping seafood recipe, this macadamia nut-crusted mahimahi is sure to impress.
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Recipe Information
Ingredients
- 4 pieces mahihahi fillets
- 1 cup macadamia nuts
- 0.5 cup breadcrumbs (panko recommended)
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 2 pieces large eggs
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Finely chop the macadamia nuts or pulse them in a food processor until they are coarse crumbs (do not over-process into a paste).
In a medium bowl, combine the chopped macadamia nuts, breadcrumbs, garlic powder, salt, and black pepper. Mix well to evenly distribute the seasonings.
Set up a breading station with three separate shallow bowls. Place the flour in the first bowl, the beaten eggs in the second bowl, and the macadamia nut mixture in the third bowl.
Pat the mahimahi fillets dry with a paper towel to remove excess moisture. This helps the coating adhere better.
Dredge one fillet in the flour, ensuring it’s lightly coated all over. Shake off any excess flour, then dip the fillet into the beaten eggs, making sure it’s fully covered.
Press the fillet into the macadamia nut mixture, coating all sides evenly. Gently press the nut mixture onto the fish to ensure it sticks well.
Repeat the breading process with the remaining fillets, then place them on the prepared baking sheet.
Melt 2 tablespoons of butter in a microwave or on the stovetop, then stir in the lemon juice. Drizzle half of this mixture over the crusted mahimahi fillets.
Bake the mahimahi in the preheated oven for 12-15 minutes, or until the crust is golden brown and the fish flakes easily with a fork.
While the fish is baking, heat the remaining 2 tablespoons of butter in a small saucepan over low heat until melted. Add the chopped parsley and stir to combine. Set aside.
Once baked, remove the mahimahi fillets from the oven and let them rest for 2 minutes before serving.
Serve the macadamia nut-crusted mahimahi fillets drizzled with the reserved parsley butter sauce. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 7.9 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 22.0 mcg | 110% | |
| Calcium | 246 mg | 19% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2635 mg | 56% | |
*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.
