Macadamia Nut Crusted Mahi Mahi with Mango Rum Sauce and Thai Salad

I’ve been a little MIA lately. Between the hustle and bustle of the holidays, traveling for work during the winter months, and sneaking in a little much needed vacay, I haven’t had time to pop in and post a new recipe. But I’m back with what might be my favorite creation ever!

I’m in full-blown vacation mode right now, just getting back from a week long New Year’s cruise with our group of friends, and in a few short months, we’ll be heading to Hawaii for a family vacation. Even though I made this dish a month or so ago, now seems like an appropriate time to unveil it.

When I think Mahi Mahi, I think of all things Hawaii—the gentle crashing of waves, palm trees swaying as the trade winds blow, salty hair, sunburnt skin, humpback whales breaching in the distance, the smell of hibiscus, lit tiki torches against a vibrant sunset background, ukulele music, amazing seafood… okay, snap back to reality, Crystal.

My hubby and I went on a charter fishing excursion while honeymooning in Maui where we caught Ono, Tuna, and of course Mahi Mahi. We kept our catch and whipped up some Ono and Mahi Mahi tacos with all the fixins.

From then on, Mahi Mahi will always bring me back to Hawaii. So now that I’m done reminiscing, let’s dive into this recipe of Macadamia Nut Crusted Mahi Mahi with Mango Rum Sauce, served over a Crunchy Thai Salad with Peanut Dressing ~

Ingredients

For the Mahi Mahi:

• (4) 4 oz Mahi Mahi filets

• 1/3 cup panko

• 1/3 cup shredded coconut, sweetened

• 1/3 cup macadamia nuts, finely chopped

• 1 tablespoon finely grated parmesan cheese

• Zest from 1 lime

• 2 teaspoons fresh grated ginger

• 2 teaspoons garlic powder

• Dash of cayenne pepper

• Salt, to taste

• 2 tablespoons coconut oil

• 2 tablespoons butter

• Sliced green onions for garnish

For the Mango Rum Sauce:

• 1 very ripe mango, diced

• Juice from 1 orange

• Juice from 1 lime

• 2 tablespoons honey

• 2 tablespoons rum (any kind works, but I used 1 tbsp white rum / 1 tbsp dark rum)

• Water

For the Thai Salad:

• 1 cup baby spinach

• 1 cup baby kale

• 1 cup romaine lettuce

• 1/2 cup red cabbage, thinly sliced

• 1/2 cup green cabbage, thinly sliced

• 1/3 cup shredded carrots

• 1/2 cup red bell pepper, thinly sliced

• 1/4 cup green onions, thinly sliced

• 1 avocado, diced

• Dried cranberries (amount is your preference)

• Honey roasted walnuts or peanuts (amount is your preference)

• Sesame sticks (amount is your preference)

• Toasted coconut flakes (amount is your preference)

• Drizzle of balsamic reduction

For the Peanut Dressing:

• 1/3 cup creamy peanut butter

• 3 tablespoons rice vinegar

• 2 tablespoons soy sauce

• 3 tablespoons honey

• 2 tablespoons lime juice

• 1 tablespoon fresh ginger, minced

• 1 teaspoon sesame oil

• 1 teaspoon sriracha

• 2 cloves garlic, minced

• 1/4 teaspoon red pepper flakes

• Salt and pepper, to taste

• 1 teaspoon water (or more depending on desired thickness)

Instructions:

For the Mahi Mahi:

• Combine panko, coconut, macadamia nuts, parmesan, lime zest, ginger, garlic powder, cayenne, and salt in medium sized bowl.

• Coat Mahi Mahi filets in mixture, then tightly wrap coated filets in plastic wrap and refrigerate for 30 minutes.

• Heat coconut oil and butter in a pan over medium heat. Fry filets until coating is golden brown, about 2-3 minutes per side, or until internal temp reaches 137°F.

For the Mango Rum Sauce:

• Add diced mango, juice from orange and lime, and honey to a small pan. Simmer for 5 minutes.

• Add rum and water. Simmer for another 2-3 minutes. Turn off heat and let cool for 5 minutes.

• Add mixture to a food processor (or use an immersion blender) and puree. For an even finer sauce, run the mixture through a mesh strainer.

• If mixture is too thick, add more water.

For the Thai Salad:

• In a large bowl, combine the spinach, kale, romaine lettuce, cabbages, carrots, bell peppers, and green onions.

• Top with remaining ingredients—amount is your preference—and peanut dressing.

For the Peanut Dressing:

• In a small bowl, whisk together all ingredients.

• If the dressing is too thick, thin with water.

Assembling the Dish:

• Lay down a bed of the Thai Salad, add the avocado, dried cranberries, walnuts/peanuts, sesame sticks, and coconut flakes.

• Place one Mahi Mahi filet on top of the salad.

• Drizzle on the Mango Rum Sauce.

• Then drizzle the Peanut Dressing over everything.

• Drizzle some balsamic reduction over everything.

• Top with thinly sliced green onions for garnish.

• Enjoy!

Macadamia Nut Crusted Mahi Mahi

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Yield: 4 servings

Author: Crystal

Prep time: 35 MCook time: 20 MTotal time: 55 M

Ingredients:

For the Mahi Mahi:

• (4) 4 oz Mahi Mahi filets
• 1/3 cup panko
• 1/3 cup shredded coconut, sweetened
• 1/3 cup macadamia nuts, finely chopped
• 1 tablespoon finely grated parmesan cheese
• Zest from 1 lime
• 2 teaspoons fresh grated ginger
• 2 teaspoons garlic powder
• Dash of cayenne pepper
• Salt, to taste
• 2 tablespoons coconut oil
• 2 tablespoons butter
• Sliced green onions for garnish

For the Mango Rum Sauce:

• 1 very ripe mango, diced
• Juice from 1 orange
• Juice from 1 lime
• 2 tablespoons honey
• 2 tablespoons rum (any kind works, but I used 1 tbsp white rum / 1 tbsp dark rum)
• Water

For the Thai Salad:

• 1 cup baby spinach
• 1 cup baby kale
• 1 cup romaine lettuce
• 1/2 cup red cabbage, thinly sliced
• 1/2 cup green cabbage, thinly sliced
• 1/3 cup shredded carrots
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup green onions, thinly sliced
• 1 avocado, diced
• Dried cranberries (amount is your preference)
• Honey roasted walnuts or peanuts (amount is your preference)
• Sesame sticks (amount is your preference)
• Toasted coconut flakes (amount is your preference)
• Drizzle of balsamic reduction

For the Peanut Dressing:

• 1/3 cup creamy peanut butter
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 2 tablespoons lime juice
• 1 tablespoon fresh ginger, minced
• 1 teaspoon sesame oil
• 1 teaspoon sriracha
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste
• 1 teaspoon water (or more depending on desired thickness)

Instructions:

How to cook Macadamia Nut Crusted Mahi Mahi

For the Mahi Mahi:

1. Combine panko, coconut, macadamia nuts, parmesan, lime zest, ginger, garlic powder, cayenne, and salt in medium sized bowl.
2. Coat Mahi Mahi filets in mixture, then tightly wrap coated filets in plastic wrap and refrigerate for 30 minutes.
3. Heat coconut oil and butter in a pan over medium heat. Fry filets until coating is golden brown, about 2-3 minutes per side, or until internal temp reaches 137°F.

For the Mango Rum Sauce:

1. Add diced mango, juice from orange and lime, and honey to a small pan. Simmer for 5 minutes.
2. Add rum and water. Simmer for another 2-3 minutes. Turn off heat and let cool for 5 minutes.
3. Add mixture to a food processor (or use an immersion blender) and puree. For an even finer sauce, run the mixture through a mesh strainer.
4. If mixture is too thick, add more water.

For the Thai Salad:

1. In a large bowl, combine the spinach, kale, romaine lettuce, cabbages, carrots, bell peppers, and green onions.
2. Top with remaining ingredients—amount is your preference—and peanut dressing.

For the Peanut Dressing:

1. In a small bowl, whisk together all ingredients.
2. If the dressing is too thick, thin with water.

Assembling the dish:

1. Lay down a bed of the Thai Salad, add the avocado, dried cranberries, walnuts/peanuts, sesame sticks, and coconut flakes.
2. Place one Mahi Mahi filet on top of the salad.
3. Drizzle on the Mango Rum Sauce.
4. Then drizzle the Peanut Dressing over everything.
5. Drizzle some balsamic reduction over everything.
6. Top with thinly sliced green onions for garnish.
7. Enjoy!

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