Now let’s discuss this dish shall we?  I’ve been to Maui a few times, and macadamia crusted mahi mahi happens to be one of my favorite meals to order when I’m there.  Since I don’t get to go often enough, I needed to take matters into my own hands.

This meal doesn’t require much prep and comes together very quickly.  Simply process the macadamia nuts and panko in a food processor with a pinch of salt, prepare your salsa, and you’re halfway to family dinnertime.

The mahi mahi is dredged in flour, dipped in egg wash, and then coated with the macadamia coating.  

Pan fry it in a cast iron skillet or large sauté pan for 8-10 minutes, and you’re in business.

This dish is so perfect for spring and summer.  It’s light and fresh with tropical flavors and colors, and will take your taste buds on a tropical vacation.

Don’t say I never take you anywhere. 🙂

 Recipe Tips:

• If you use a small skillet, you’ll have to cook in batches because you don’t want to overcrowd the pan.  If you do this, wipe the pan clean with paper towels in between batches, then add more algae oil and cook as directed.  If you cook the fish in batches, it may take a little bit longer than 30 minutes to get on the table.
• Don’t let your pan get over medium heat as the coating can burn before the fish is cooked through.  If the coating starts to brown too quickly, turn the heat down to medium low.
• Fillets that are less than 3/4″ thick are best for this recipe as they cook faster.  If yours are 1″ thick or more, you can pan sear on the stove top 1 minute per side until golden, then finish baking in the oven for 8-10 minutes to avoid burning.
• This meal is great served with quinoa or rice.  Simply get your side dish cooking first, and then prep your salsa and fish to have dinner ready in 30 minutes.
• The macadamia-panko coating may be made in advance and stored in an airtight container at room temp for about 3 days.

Instructions:

Prepare the salsa:

1. Place the diced avocado, mango, red onion, jalapeno, cilantro, lime juice, algae oil, salt and pepper in a medium bowl. Stir to combine and adjust the salt as needed. Let stand at room temperature.

Prepare the mahi mahi:

1. Blot the fish dry with a paper towel and season both sides with salt and pepper. Set aside.
2. Place the macadamia nuts, breadcrumbs, and a pinch of salt in the bowl of a food processor. Pulse until coarsely ground and pour onto a large plate.
3. Place the seasoned flour on a plate and spread in an even layer, then place the egg wash into a pie plate or shallow bowl.
4. Dredge each fillet in the flour until evenly coated, shaking off the excess, followed by the egg, then coat with the macadamia mixture.
5. Heat 2 tablespoons of the algae oil in a cast iron or large saute pan over medium heat, adding more oil as necessary. Once the pan is at medium heat, add the fish and cook for 3-4 minutes. If the fish begins to brown too quickly, turn the heat down to medium low. Turn the fish and cook for 3-5 minutes longer or until it flakes easily with a fork. Remove from heat and allow to cool slightly.

Notes:

• If cooking your fish in a cast iron pan in two batches, wipe the pan out with a paper towel before adding the second the batch. Add more algae oil and heat as directed.
• Be careful not to let your pan get too hot to avoid burning the coating. If the coating begins to brown too quickly, simply turn down the heat to medium low.
• * If your fish is 1″ thick or more, you can pan sear it on the stove top for 1 minute per side or until golden, then bake in a 350 degree oven for 8-10 minutes or until it flakes easily with a fork.
• You can make the macadamia-panko coating in advance and store it in an airtight container at room temperature for up to 3 days.
• If mahi mahi is unavailable, any white fish may be substituted.