📝 About This Recipe
Transport your palate to the sun-drenched shores of Hawaii with this exquisite Macadamia Nut Crusted Mahi Mahi. This dish features firm, flaky white fish enveloped in a buttery, golden-brown crust of toasted tree nuts and panko, offering a satisfying crunch in every bite. Finished with a bright and velvety Coconut-Lime Beurre Blanc, it is a sophisticated celebration of tropical flavors and textures that is surprisingly easy to master at home.
🥗 Ingredients
The Mahi Mahi & Crust
- 4 pieces Mahi Mahi fillets (6 ounces each, skinless and patted dry)
- 1.5 cups Macadamia nuts (roasted and unsalted, finely chopped or pulsed)
- 1/2 cup Panko breadcrumbs (provides extra crunch)
- 1/2 cup All-purpose flour (for dredging)
- 2 large Eggs (beaten well)
- 3 tablespoons Unsalted butter (melted and cooled slightly)
- 1 tablespoon Lemon zest (finely grated)
- 2 tablespoons Fresh parsley (finely chopped)
- 2 tablespoons Coconut oil (for pan-searing)
- 1 teaspoon Salt and black pepper (to taste)
Coconut-Lime Beurre Blanc
- 1/2 cup Full-fat coconut milk (canned is best)
- 3 tablespoons Fresh lime juice (about 2 small limes)
- 1/4 cup Dry white wine (such as Sauvignon Blanc)
- 1 small Shallot (very finely minced)
- 4 tablespoons Cold unsalted butter (cut into 1/2-inch cubes)
👨🍳 Instructions
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1
Begin by patting the Mahi Mahi fillets completely dry with paper towels; moisture is the enemy of a crispy crust. Season both sides of the fish lightly with salt and black pepper.
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2
In a shallow bowl, combine the finely chopped macadamia nuts, panko breadcrumbs, lemon zest, and chopped parsley. Drizzle the 3 tablespoons of melted butter over the mixture and toss with a fork until the crumbs are evenly moistened.
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3
Set up a dredging station: place the flour in one shallow dish, the beaten eggs in a second dish, and the macadamia mixture in a third dish.
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4
Dredge each fillet in the flour, shaking off any excess. Dip into the egg wash to coat completely, then press the top side of the fillet firmly into the macadamia mixture to create a thick crust. If you prefer, you can crust both sides, though one side is traditional for presentation.
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5
Place the breaded fillets on a plate and refrigerate for 10-15 minutes. This 'resting' period helps the crust adhere to the fish during the searing process.
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6
While the fish rests, prepare the sauce. In a small saucepan over medium heat, combine the minced shallot, white wine, and lime juice. Simmer until the liquid has reduced to about 2 tablespoons.
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7
Whisk in the coconut milk and bring to a gentle simmer for 2 minutes until slightly thickened.
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8
Reduce the heat to low. One cube at a time, whisk in the cold butter until the sauce is glossy and emulsified. Season with a pinch of salt, strain through a fine-mesh sieve if desired, and keep warm (but do not boil).
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9
Heat the coconut oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the fillets in the pan, crust-side down first.
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10
Cook for 3-4 minutes until the nut crust is golden brown and fragrant. Carefully flip the fillets using a wide spatula.
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11
Cook for another 3-4 minutes on the second side, or until the fish is opaque throughout and flakes easily with a fork.
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12
Transfer the Mahi Mahi to serving plates. Spoon a generous pool of the Coconut-Lime Beurre Blanc around the fish, taking care not to pour it directly over the crust to maintain the crunch.
💡 Chef's Tips
Pulse the macadamia nuts in a food processor carefully; you want small crumbles, not a fine flour or nut butter. If the crust is browning too quickly before the fish is cooked through, transfer the pan to a 375°F oven for 3-5 minutes to finish. Always use cold butter when finishing a beurre blanc sauce to ensure a thick, creamy emulsion that doesn't break. For an extra tropical touch, toast the panko breadcrumbs for 2 minutes in a dry pan before mixing with the nuts. Mahi Mahi is the classic choice, but this crust also works beautifully with halibut or sea bass.
🍽️ Serving Suggestions
Serve alongside coconut-infused jasmine rice to soak up the extra lime sauce. Pair with a side of charred baby bok choy or snap peas for a fresh, green crunch. A chilled glass of off-dry Riesling or a crisp Sauvignon Blanc cuts through the richness of the nuts perfectly. Garnish with fresh cilantro leaves and a wedge of lime for an extra pop of color and acidity. For a complete island meal, serve with a side of grilled pineapple rings.