Fish intimidates me a little bit. Fortunately I know I’m not alone. And this got me thinking…what is it about fish that is so intimidating? I think a lot of it has to do with my lack of experience with it as opposed to something like steak or chicken. Cooking skill is heavily correlated with experience, and a lot of people don’t get as much experience with fish because hey, it’s expensive. But I’ve noticed more and more vacuum packaged frozen fish popping up around grocery stores that are much cheaper than the kind you buy “fresh” in the window (often times that fish has been previously frozen, they just thawed it for you). So when I saw a 12 oz package of mahi for $5, I said sure, I’ll take you home, and turned it into a simple, foolproof, and delicious macadamia nut crusted mahi mahi. Here’s how to make it:
2 6-ounce mahi mahi fillets
1/2 cup ground macadamia nuts
1/4 cup bread crumbs (use panko if you have it)
1 tbsp all purpose flour
2 tbsp unsalted butter, melted
1/2 a yellow onion
1 tbsp coconut milk (I used the rest of the can for coconut rice)
salt and pepper
Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil.
Combine the macadamia nuts, bread crumbs, flour, and butter:
Slice the onion up and lay the slices down on the foil to create a bed for the fish. This not only flavors and gives the fish a wonderful aroma, but also ensures that the fish does not stick to the foil. Slice the lime into rounds, and rub the fish on both sides with the lime. Season the fish with plenty of salt and pepper on both sides, and lay the fillets on top of the onion bed. Lay the lime rounds right on top of the fish:
Seal the foil up all around the edges in order to trap in all the flavors and aromas, like this:
Pop it into the oven, and bake for 7 minutes. Remove from the oven, open up the foil, and remove the lime wedges. Brush the tops of the fish with the coconut milk, then use your fingers to pack the macadamia crust on top of the fish:
Bake for another 5-7 minutes, until the fish is cooked through (this time will vary depending on the thickness of your fish, but either use an instant read thermometer (I cook mine to 130 degrees F) or flake with a fork to check for opaque flesh).
I served my mahi mahi with coconut rice. I put 1 cup of rice, 1 cup of coconut milk, and 1 cup of water into a rice cooker. Easy and delicious. Thanks for reading!
Recipe adapted from Alton Brown’s Macadamia Nut Crusted Mahi Mahi.