Macadamia Nut Crusted Mahi Mahi

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Living here in Hawaii, we've had a few Mac nut crusted Mahi Mahi's. This had a rich nutty flavor with a nice crunchiness. I didn't change or add anything and the super fresh Mahi flavor was able to come through and not be over powered. Simple and easy!! Mahalo!

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I added shredded coconut to the panko crumbs as well as basil & cayenne pepper. I did soak the fish in coconut milk about 1/2 hr prior to cooking. I topped the fish with a little agave syrup & a drizzle of wasabi sauce. Yummy!

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My family wasn't too crazy about this dish. My daughter didn't like it at all and my husband said "it took some getting used to". Probably won't make this one again...

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This was delicious! I decided to play up the coconut a little more. I used half panko and half unsweetened coconut. I also used coconut oil instead of the butter and decreased the amount by half. It was wonderfully crispy but not overly coconut-y. I served with sautéed corn, carrots, and asparagus that I added a little more of the coconut milk to. The dish was fabulous!

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My husband and I loved this. He even ate it the next day as reheated leftovers. I soaked fish in lite coconut milk as others have done (though not sure it was necessary. My great addition to the topping was lime zest as well as grated coconut. I had a hard time not eating the topping prior to baking the fish! I also squeezed fresh lime juice on it before serving. Served with canned black beans mixed with chopped onion, diced red bell pepper, and a little ground cumin. Also a small salad with leftover canned pineapple, fresh blackberries, fresh cilantro and diced avocado squeezed with more fresh lime juice.

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Excellent all together. I did not have macadamia nuts so I used roasted almonds. I would use this recipe for company. It looked pretty as well. Very moist too.

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I was a little concerned about the "bland" comments, so I simmered some fresh ginger, garlic, jalapeno pepper and lemongrass in a can of coconut milk for about 30 minutes, let the mixture cool then soaked the mahi mahi in it for approx 90 minutes. Then applied the crust mixture without the pre-baking step and baked for 15-16 minutes. A drizzle of fresh lime juice when I served it. Exceptionally moist and delicious. My wife pronounced it "restaurant quality". A couple of points: 1 if you want a lot of coconut flavor, definitely add some shredded coconut to the crust mixture, 2 I would skip the 10 minute "resting" step.

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I found the five minute precooking unnecessary. I agree with the other comments, particularly the addition of fresh herbs and shredded coconut. I would add minced shallots to the topping.

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Soaking in coconut milk is great, and for the crust I added some basil, curry and a smidge of garlic powder to give it some zing! My friend thought she was at a Thai restaurant!

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It tasted okay, but was pretty bland. It needs some fresh herbs or other spices to give more depth to the flavor. Easy enough to make though.