Coconut Macadamia Nut-Crusted Mahi Mahi W/ Pina Colada Salsa |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
Mahi Mahi recipe by Joanne Bruno. Pina Colada Salsa from 400 Calorie Fix. Ingredients:
1/4 cup unsweetened coconut, shredded |
2 tablespoons panko breadcrumbs |
1 1/2 tablespoons macadamia nuts, chopped finely |
1 teaspoon sea salt, divided |
2 teaspoons black pepper, freshly cracked |
1/4 cup light coconut milk |
1 tablespoon soy sauce |
2 (6 ounce) mahi mahi fillets or 2 (6 ounce) other firm white fish |
1 tablespoon olive oil |
1 1/4 cups pineapple, chopped |
1/2 cup red onion, minced |
1/4 cup scallion, minced |
2 tablespoons cilantro, finely chopped |
1 jalapeno pepper, seeded and finely chopped |
2 tablespoons lime juice |
2 tablespoons unsweetened coconut, shredded |
Directions:
1. Preheat oven to 400 degrees.
2. Combine all the salsa ingredients in a large bowl. Set aside.
3. Combine shredded coconut with the panko, macadamia nuts and 3/4 tsp sea salt in a shallow bowl. Combine the coconut milk and soy sauce in another shallow dish. Sprinkle fish on both sides with the remaining 1/4 tsp salt and black pepper. Dip one side of the fish into the milk mixture and then dredge the dipped side into the panko/coconut mixture.
4. Heat oil in a large nonstick skillet over medium-high heat. Add fish, crust side down, to pan and cook 3 minutes.
5. Add fish, crust side up, to an 8×8-inch baking or casserole pan. Bake for 10 minutes or until fish flakes easily.
6. Serve with the salsa.
|
|