All about fresh, flavorful food
Going home to Hawaii is always great, but this last time I visited my hometown, it was even better! I spent a week with my family and friends, celebrating my cousin’s wedding in one of the most beautiful places in the world—Oahu.
The newlyweds picked their favorite foods to serve at the reception dinner—Ahi Poke, Macadamia Nut Crusted Mahi-Mahi, Herbal Potatoes and Chicken, and Slow Roasted Beef and Steamed Vegetables. The smells of the main course lingered in the hall while the guests enjoyed an arugula salad set in a wanton bowl topped with a Hawaiian vinaigrette dressing.
My favorite dish that was served was the Macadamia Nut Crusted Mahi-Mahi. Although I don’t have the exact recipe from the caterer, my mom and I crafted this recipe based on our favorite dish and it’s great, too!
Photo by Rovney/Courtesy of Flickr
Macadamia Nut Crusted Mahi Mahi
• 2 ounces macadamia nuts (the nuts come in different flavors such as Maui onion and garlic, which offers a different taste)
• 4 ounces plain bread crumbs
• 6 mahi-mahi fillets, preferably between 4-6 ounces each
• 3 ounces of butter
• 1-2 ounces of diced shallots
• 3-4 cups chicken stock (depending on how big the fillets are)
• 4 ounces papaya, chopped
• 4 ounces pineapple, chopped (optional)
• 4 ounces mango, chopped
• 1-2 tablespoons shredded coconut
• White sugar and salt and pepper to taste
1. Blend the macadamia nuts and breadcrumbs together until it is coarsely ground mixture. Dip the fillets into the blend; make sure each side is coated evenly.
2. Panfry the shallots until they are translucent. Slowly add the chicken stock then the papaya, pineapple (optional) and mango. Add sugar, salt and pepper to taste. The sauce will thicken, which will take about 20 minutes.
3. In another pan, place the butter in a pan or skillet and let it sit over medium heat. Once the butter has melted, pan fry the fish front and back until the fish is cooked and the nuts are a rich golden brown color.
4. Drizzle the sauce over the fillets. Generously add the fruit from the sauce and shredded coconut to the top of the mahi-mahi.