Macadamia Crusted Mahi Mahi With Coconut Cream Recipe
Servings: 1
Ingredients
- 2 x mahi-mahi fillets (6 ounces each) Salt and pepper
- 2 Tbsp. all-purpose flour
- 1/4 c. finely minced macadamia nuts
- 2 Tbsp. toasted sesame seeds (see note)
- 1/4 c. panko bread crumbs
- 1 x egg, beaten
- 1 Tbsp. extra virgin olive oil 3 Tbsp. butter
- 2 Tbsp. butter
- 1/2 med onion, chopped, or possibly 1/2 c. minced green onions
- 2 c. fresh minced spinach
- 1/2 c. whipping cream
- 1 c. canned coconut lowfat milk
- 1 Tbsp. cornstarch mixed with 1 Tbsp. cool water, if needed Salt and pepper
Directions
- Season fish with salt and pepper, dust with flour.
- To make crust mix: Combine macadamia nuts, sesame seeds and panko crumbs.
- Dip one side of floured fish into egg; let excess drain off. Dip into crust mix and firmly press onto fish. In a heavy-bottomed frying pan, heat extra virgin olive oil and 3 Tbsp. butter till very warm. Add in fish crust side down and fry till golden, about 1 1/2 min. Turn and cook other side for about 1 1/2 min. Remove from pan and set aside keeping hot, but without further cooking.
- To make sauce:In the same pan, heat 2 Tbsp. butter over medium heat; add in onions and cook till translucent/soft. Add in spinach and cook till limp. Remove onion and spinach to strainer. Add in cream to pan juices and reduce, 3 to 4 min. Add in coconut lowfat milk and reduce further 3 to 4 min. Add in cornstarch mix if sauce is too thin, simmer for about 2 min, stirring till thickened. Adjust salt and pepper. Serve crust side up. Place fish on top of spinach with sauce around the edges.
- Note: To toast sesame seeds, place in a dry skillet over medium heat. Toast till seeds turn light brown, shaking the pan to keep the seeds from scorching.
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