Macadamia Nut Crusted Mahi Mahi...Aloha!

Oct 8, 2018
5 min read

If you've been to the Hawaiian Islands, you know that they are more than famous for their fresh, tropical fish dishes. If you haven't been...yet...I'm here to tell you to get on over there and enjoy the plumeria scented breezes, the sweet, local pineapple and of course, the wild caught Mahi Mahi!

Mahi Mahi is the Hawaiian name for what is also known as Dolphinfish or Dorado. In the USA, the name Mahi Mahi is used most often, so as not to confuse it with our beloved mammal friends, the Dolphin. Mahi Mahi is also a very eco-friendly option, due to the fact that it is not overfished and also spawns and grows quickly, so it's quite sustainable.

I've been lucky enough to go to several of the Hawaiian islands, but I really love the unspoiled, laid- back feel of the the big island. Hawaii is the actual name of this island! Most of us call it The Big Island because it actually is the biggest island in the chain. And, to make it even more amazing, there's an active volcano there! Yes! It's true! More on that later...

We stayed at the elegant Westin Hapuna Beach Resort, which is located up the Kohala Coast from the quaint town of Kona. The Hapuna has a pristine, golden beach all to itself, which we enjoyed immensely. This island is quite rocky, so finding sandy beaches is not as easy as you might think. A lot of the island is covered in volcanic rock which gives it an eerie, otherworldy feel. But, don't worry! There are plenty of swaying palm trees and fragrant plumeria to remind you that you are in Hawaii and not on some distant planet.

One of the highlights of this trip to Hawaii, was getting to take a helicopter tour of the island. Seeing the island this way, we were able to discover the beauty and diversity this incredible paradise has to offer.

Pilot Christi! Well...co-pilot maybe? Not gonna lie...I was a little bit nervous, as I'd never been in a helicopter before. Pushing my nagging fear aside, I hopped in next to the pilot and said a couple of Hail Marys, just to cover my bases. Hopeful that all would go as planned, we headed off on one of the most magnificent scenic tours I've ever experienced! Paradise Helicopters gave us a safe and thorough tour of the island and I would highly recommend them!

So, the volcano-Kilauea...you may have heard about it's recent eruption in the news? Mother Nature at her best and most destructive! When we were there, the volcano was just simmering. Little did we know that, just months later, there would be a massive eruption. At the time we visited Hawaii, we were able to fly over one of the vents, or cracks, and see the molten lava through the plumes of steam and gases. To think that this is where the center of our planet comes bubbling up to the surface is just amazing!

After our incredible adventure was over, we headed back to the Hapuna and reminisced, umbrella clad drinks in hand, about our great day! The last thing on the days agenda was some freshly caught Mahi Mahi, while watching a mango colored sunset. What a day!

To bring me back to my polynesian heaven, I've put a Hawaiian spin on this mild, white fish, with a macadamia nut crust and a coconut beurre blanc, serving cauliflower-spinach mash with mushrooms, as an accompaniment.

Before cooking the fish, start the delectable coconut beurre blanc (beurre blanc is just a fancy name for butter sauce). My fancy sauce is not that fancy, but totally addicting! In a saucepan, over high heat, combine coconut milk, heavy whipping cream, chicken stock, ginger and shallots and let come to a simmer. Let it simmer until it reduces down to 1/3 cup and is smooth and creamy. Easy! This sauce would be great over any fish or even chicken. Once you taste it, you'll want to put it on everything! I'm not kidding here...

While the sauce is reducing, get the fish ready. To make the crust, chop up some macadamia nuts and add them to a blender or food processor, along with some grated ginger, then stir in a bit of Everything But the Bagel Seasoning, from Trader Joe's. This is my new favorite thing to sprinkle, add, stir into pretty much any savory thing you've got! LOVE, love, love this stuff! If you don't have a Trader Joe's nearby, you can order it on Amazon or make your own batch with black and white sesame seeds, sea salt, minced dried onion and garlic, and poppy seeds.

Next, dry off and season your fish fillets on both sides with salt and pepper, then press the crust mixture onto each fillet, patting it down so that it sticks to the fish. (My fillets were on the small side, so I have four instead of two here). Heat olive oil over medium heat and place the fillets in the pan, crust side down. Don't move them or your crust will fall off! Cook for several minutes until the crust turns a nice golden brown, then carefully flip them over to continue cooking. Depending on how thick your fillets are, they should take a few more minutes until they are firm and opaque.The fish should flake easily. A good general rule of thumb for cooking fish is that each inch of thickness will take approximately ten minutes to cook. The smell of the toasty macadamia nuts and spicy ginger will take you right to the islands. I can hear the ukeleles now...

Serve the mahi mahi immediately with the coconut buerre blanc and a side of cauliflower-spinach mash or whatever side dish strikes your fancy! It would also be great over cauliflower rice or parsnip puree. Let me know how you like it and what you serve it with! Aloha and Mahalo!

Macadamia Nut Crusted Mahi Mahi

Yield: 2 servings Prep time: 10 minutes Total time: 20 minutes

*This seasoning can be found at Trader Joe’s and on Amazon or you can make you own with sea salt, black sesame seeds, white sesame seeds, dried minced garlic and dried minced onion and poppy seeds.

DIRECTIONS

Season mahi mahi fillets with salt and pepper. In a food processor or blender, finely chop macadamia nuts and ginger. Stir in bagel seasoning. Divide nut mixture in half and press onto mahi mahi. Heat olive oil over medium heat and add fillets, nut side down. Cook for several minutes until the nut crust is golden brown, then flip the fillets and cook until firm (depending on how thick your fillets are, you should expect a total cook time of approximately 10 minutes per inch of thickness). Serve with Coconut Beurre Blanc and some fresh basil for garnish.

SPECIAL DIET INFORMATION

Lectin Free, Gluten Free

Coconut Buerre Blanc

Yield: 1/3 cup

Prep time: 5 minutes

Total time: 25 minutes

INGREDIENTS

Chicken Broth | ½ cup

Coconut Milk | ½ cup

Heavy Whipping Cream | ½ cup

Finely Chopped Shallots | 1 teaspoon

Minced Ginger | 1/2 teaspoon

Butter | 2 tablespoons-cut into small pieces

Julienned Fresh Basil for Garnish

DIRECTIONS

In a small saucepan, combine chicken broth, coconut milk, heavy whipping cream, shallots and ginger. Bring to a simmer and let reduce down to 1/3 cup. Slowly whisk in the butter until fully incorporated and sauce is smooth and silky. Garnish with fresh basil.

SPECIAL DIET INFORMATION