Macadamia Nut Crusted Mahi Mahi

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We liked this. I did make a few changes, after reading previous reviews. I subsituted coconut for about 3/4 of the panko that the original recipe called for, added about a half teaspoon of some pretty potent jerk seasoning, and brushed the fillets with sweetened condensed milk rather than coconut milk, because I had opened a container of it for another purpose, and didn't think it was worth wasting an entire can of coconut milk for two tablespoons' worth of recipe. It was a bit sweet on the first bite, but that might have been because of the pomegranate vinaigrette on the salad that I served it with.
Anyway, this is the PERFECT way to cook mahi fillets. The fish was perfect - moist, tender, but not falling apart. Alton, you've done it again.

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I think you just have to season the fish with proper amount of salt and pepper. Even my son who doesn't like fish ate it and liked it. There you go.

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I read the other comments and was concerned that this would be too bland. I reduced the bread crumbs (used Italian Style, in lieu of panko and added parmesean cheese, used garlic salt (in lieu of kosher salt and added a couple shakes of crushed red peppers. Quite good!

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This was sooo good!! My son & I compared it to the the mac. crusted mahi-mahi at Mama's Fish House in Maui!!

I used what I had in my cabinet and used italian bread crumbs, and "made" my own coconut milk by mixing milk and coconut since I didn't have the real thing. Using the food processor was good to mix the dry ingredients. I made sure the nuts were a size where the flavor would explode with each bite-help it from tasting bland.

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Sounds good on paper, but this recipe is simply not suited for the meaty texture and limited flavor of Mahi Mahi. Dispite my reservations, I tried it anyway to bland results and insufficient cooking time. This dish was indeed bland and after following the instructions to a tee, it was still half raw after 15 minutes in the oven,so I had to put it back in for another 12 minutes while the rest of my dinner got cold. The recipe also instructs to let the fish rest 10 minutes after removing it from the oven which made it all the more time consuming to reheat my oven to finish cooking it. This fish is suited for long marination in strong flavors and then grilled or fried,not for baking. Use cod or haddock,not Mahi Mahi for this recipe. And please,dont let your fish rest for 10 minutes. It should be served hot out of the oven. PERIOD !

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To cut costs I use heavy cream instead of coconut milk...we can't tell the difference. You must put lemon on it...I don't know why, but it REALLY affects the flavor. Also, it is very easy to cut in half for two or double for a dinner party. Everyone is always very impressed!

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This was the best fish dish I have ever made! Fish was moist , not over cooked! The overall ease of making was simple. Fallow the directions exactly, and enjoy! the best part was the bottem of the fish as that was were all the juices and nut mixture came together and was increadable!

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Ok so alot of posts say that this dish is bland. In Maui they serve this very dish but put beurre blanc sauce over the fish before serving. It's fantastic with the sauce and with a side of garlic mashed potatoes. Next time give it a try with some beurre blanc sauce.

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I've never written a review before but feel like I have to comment! My husband and I thought it was horrible! It had no taste! I do a lot of cooking and I am always complimented on it, I wouldn't serve this to my enemy. I even docked up the nut mixture with toasted coconut. I tasted that before I put it on the fish and that was pretty good. To much money to taaste like that. Sorry don't get how people gave that 5 stars. Don't waste your time!

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I followed the suggestions to marinate the fish in coconut milk for about an hour and it was wonderful.. We could not get over how moist the fish came out, and the topping was delicious and crunchy, a really nice contrast. The flavor was delicate and simple, not bland.