Macadamia Encrusted Mahimahi with Mango Salsa

Daniel got married in Maui a few weeks ago and sent us these amazing macadamia nuts. Now that it’s nearly impossible to spend more than 2 hours on an airplane (due to our squirmy little G), we’ve been invited this year to weddings in San Diego, Malaysia, Peru and Maui. I was musing about this on Facebook recently when Daniel chimed in, trying to entice me even more with macadamia nuts. As if an ocean and the beach weren’t enough, along with some amazing Kona coffee, frozen grapes and an oceanside maitai.

Since we’re stuck here for a while, Daniel sent us macadamias and some Kona coffee. It was a lovely thing to do, especially considering how crazy things are the week of a wedding. I’d forgotten how much I love super fresh macadamias. They reminded Jeff and me of our honeymoon six years ago, when were zipping around the Big Island in a convertible, sun burnt,  munching on macadamias and Hawaiian bread. How I wish we could have been at Daniel and Marianne’s wedding.

Instead, Jeff and I made this encrusted mahimahi with mango salsa. The flavors were very Hawaii and very delicious, but  nevertheless  a distant second to a wedding in Maui.

Yet this was so good that I made it twice last month.

The recipe is fairly simple. Marinate the fish in lime juice, but be sure not to let the fish soak for more than one to two hours. Coat the fish in butter, dip in a mixture of panko, chopped macadamias and cilantro, and then bake until crispy. YUM! The mango salsa is incredible with it.

Macadamia Encrusted Mahimahi with Mango Salsa
Bon Appetit, June 1991

1 10-ounce mahimahi fillet (1 inch thick), skinned, halved crosswise
1/2 cup fresh lime juice
1/3 cup panko (Japanese bread crumbs)
1/4 cup chopped macadamia nuts
1 teaspoon minced fresh cilantro
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted

Place mahimahi in shallow dish. Pour lime juice over. Marinate 1 hour, and no more than two hours, turning fish over occasionally.

Preheat oven to 350°F. Combine panko and next 3 ingredients in small bowl. Mix in 2 tablespoons butter. Season generously with pepper. Pour remaining 2 tablespoons butter into shallow baking dish. Remove mahimahi from marinade and place in baking dish, turning to coat with butter. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere. Bake until fish is cooked through, about 20 minutes. Transfer to plates and serve.

Serves 2.

Mango Salsa
Bon Appetit, September 1998

2 cups chopped pitted peeled mango (if you’ve never diced a mango, consult this online tutorial)
1 cup chopped red bell pepper
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons olive oil

Mix everything in a small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)


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