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Amy's Macadamia Nut-Crusted Mahi Mahi

Macadamia Nut-Crusted Mahi Mahi

Macadamia Nut-Crusted Mahi Mahi
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Makes 4 servings

* 4 8-ounce Mahi Mahi fillets (or other white fish)
* Salt and pepper to taste
* 1 1/2 cups finely chopped macadamia nuts
* 1/2 cup panko bread crumbs (see note)
* 2 tablespoons rice flour
* 1/2 cup clarified butter (see note)
* 4 tablespoons coconut milk (see note)
* 1 cup Peanut Sauce (recipe follows)

Preheat oven to 450 degrees.

Season the fish fillets with salt and pepper. Place fish on a baking sheet and bake for 5 minutes.

While fish is baking, stir together macadamia nuts, panko crumbs, rice flour and clarified butter. After the Mahi Mahi has baked for 5 minutes, remove from oven and brush with coconut milk. Place 1/2 cup macadamia crust on each fillet and pat to cover fillet. Return to oven and bake for another 10 minutes or until fish flakes easily with a fork. Serve with Peanut Sauce.

Peanut Sauce

* 2 rounded tablespoons peanut butter
* 1/2 teaspoon sambal chili paste
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 1 tablespoon plus 1 teaspoon rice vinegar
* 2 teaspoons light soy sauce
* 2 tablespoons plus 2 teaspoons Coco Lopez (see note)
* 4 tablespoons plus 2 teaspoons coconut milk
* 11/2 tablespoons firmly packed dark brown sugar
* 1/8 teaspoon ground cumin
* 1/8 teaspoon ground coriander
* 3/4 teaspoon garlic puree
* 3 tablespoons peanut oil
* 1 tablespoon chopped fresh cilantro
* 3/4 teaspoons soy sauce

Stir together the peanut butter, chili paste, salt, pepper, vinegar, light soy sauce, Coco Lopez, coconut milk, brown sugar, cumin, coriander, garlic, peanut oil, cilantro and soy sauce. Chill until needed. Makes 1 cup.

Note: To make clarified butter, melt butter over low heat. When completely melted, let stand for a few minutes, allowing the milk solids to settle to the bottom. Skim off any foam that's floating on top. Skim the butterfat from the top and place in a container; this clarified, drawn butter is ready for use.

Note: Coconut milk can be purchased in supermarkets or combine 1 cup shredded fresh coconut or packaged sweetened flaked coconut and 1 cup warm water in blender or food processor. Process 40 seconds. Strain the mixture through a fine sieve in heavy cheesecloth, squeezing to remove all liquid from the coconut. Coco Lopez cream of coconut can be found in the beverage section of most supermarkets. Do not substitute coconut milk for Coco Lopez.

Note: Panko, Japanese bread crumbs, can be found at Asian markets or in the Asian section of most supermarkets.

Thanks to Amy Pyle for the great recipe!

[printer friendly recipe - Adobe PDF]

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