Macadamia Nut Crusted Mahi Mahi

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not only is this something I can knock out in less than a half-hour, it is also one of the best mahimahi plates I have ever made, and I eat a lot of mahi (I fish a lot.

Instead of opening a whole can of coconut milk for only 2 tablespoons, I added about 2 tbs of shredded coconut to the mix - bellissima! I like the idea of a little curry (someone above did that, I'll try that next time - and there WILL be a next time, you bet!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this tonight and my husband and I loved it. It definitely has a mild flavor but I wouldn't call it bland. We both agree that the fish, coconut milk, and macadamia nuts go well together. This is a good and different way to prepare fish for dinner.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I read a lot of the reviews, and took a little from each one! I soaked the filets in lite coconut milk, and added a little cayenne pepper to the macadamia nut mixture. I also had a hard time finding 'roasted macadamia nuts' so I bought whole ones from the farmers market, smashed them up and toasted them. My filets were from an 8 pound mahi, so they weren't that big, I cooked each side 5 minutes, and definitely don't be stingy on the vegetable oil. AMAZING recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for some dinner guests, it was well liked by everyone (except me, I almost never eat fish, and found the texture strange. The fish is a bit bland, so I would recommend serving with lemon, and probably adding a bit of cayenne pepper to the nut mixture or the coconut milk would be a good idea.

Very easy and quick to prepare, and, even though I didn't finish my portion, I am going to modify and try again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I make this all the time. It does make extra topping so if a lot of people are eating I make the whole recipe and add 2 more filets. It is a little bland so I use less butter and add a little coconut milk to the mixture. Any type of white fish works well for this recipe. I've used mahi mahi, tilapia, stripper and sea bass. When I see macadamia nuts on sale I always buy a lot to have on hand for this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have been making this recipe for a long time. I just made it but I didn't have coconut milk. I put flaked coconut in a little evaporated milk and let it sit for a while. I put the coconut along with some of the evaporated milk on the fish. It was fantastic prepared that way. Give it a try. Also, as some one else wrote, this recipe makes a lot of topping, it freezes perfectly. I just take the topping out of the freezer 5 minutes before I need to use it. Makes a very quick meal.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this recipe last night for my parents. It turned out great! After reading some reviews of this fish being bland and etc, I decided to tweak it a little bit. I added a minute amount of ground cayenne pepper to the nut mix. The tiny bit of spice was a great addition for us. I also squeezed a bit of lemon juice on the finished fish and garnished with a lemon slice--a must do! :

Basically, I don't see how this recipe could fail. I served it up with some sauteed summer squash and wild rice. Good stuff. Enjoy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The fish came out most with a crunchy top - good texture. It was good but a little bland so I added lemon. I'd make it again but with a twist: either add some heat or a little mango chutney. Perhaps both.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this last night for dinner and it was great. It was easy to prepare and the fish was moist and tender. It looked like something one would be served in a fine dining resturant.
Thanks Alton, this one is a winner!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was one of the easiest fish recipes that I have ever made. The fish was moist and macadamia nut crust was crunchy. I found it to be a little bland so I added a lemon when serving. The next time I might put something with a little kick like paprika or canyon pepper.