Macadamia-Crusted Mahi Mahi with Mango Sauce
1 cup macadamia nuts
1 cup panko
½ cup flour
1 large egg
4 (6 oz.) mahi mahi fillets
½ tsp. salt
¼ tsp. freshly ground black pepper
¼ cup olive oil, divided
Mango Sauce (recipe follows)
¼ cup sliced green onions
Basmati Rice, cooked according to package directions
Pulse nuts in a food processor until finely ground. Add panko, and pulse until combined. Place mixture in a shallow bowl.
Place flour in a shallow dish. Whisk egg in medium bowl. Sprinkle fish with salt and pepper. Dredge fish in flour, shake off excess, and dip in egg. Dredge fish in nut mixture, coating completely.
Heat 2 tablespoons oil in a large, heavy skillet over medium heat. Add 2 fillets; cook 3 min. on each side or until golden. (If nuts brown too quickly, reduce heat.) Repeat with remaining 2 tablespoons oiland fish. Serve fish fillets on bed of basmati rice on 4 serving plates. Top with Mango Sauce, and sprinkle with green onions.
Mango Sauce
½ cup sherry
1 large shallot, minced
2 ripe mangoes, peeled and chopped
¼ cup freshly squeezed orange juice
2 Tbl. rice wine vinegar
¼ cup butter, cut into pieces
½ tsp. salt
1/8 tsp. white pepper
Combine sherry and shallot in a medium saucepan. Cook over medium-high heat about 4 min or til reduced to 2 tablespoons.
Meanwhile, combine mangoes, orange juice, and vinegar in a blender. Process until smooth. Add pureed mango mixture to sherry reduction, and reduce heat to medium. Cook 3-5 min. or til mxture is slightly thickened. Remove from heat. Whisk in butter, 1 piece at a time, until thoroughly blended. Stir in salt and pepper. Makes about 1 ¼ cups.
The crust was absolutely fabulous and the mango sauce added just the right amount of tropic-essence (is that a word?). The meal conjured up hula dancers in grass skirts, tiki torches on the beach, exotic drinks with little umbrellas…and all without the price tag of airfares. Enjoy.
--The Mother
