Macadamia-Crusted Mahi Mahi with Coconut "Beurre Blanc" Recipe

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My mahi mahi specialty tastes like your are splurging, but it is really a healthy twist on a decadent favorite. This fish is delicious served with saffron rice or couscous. —Karen S. Shelton, Collierville, Tennessee

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Macadamia-Crusted Mahi Mahi with Coconut "Beurre Blanc" Recipe

Prep: 30 min. Bake: 15 min.

Yield: 6 Servings

30 15 45

Ingredients

1/3 cup orange juice
2 tablespoons finely chopped shallot
1-1/2 teaspoons minced fresh gingerroot
1 small garlic clove, minced
1 can (13.66 ounces) light coconut milk
1 teaspoon sugar
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
MAHI MAHI:
6 mahi mahi fillets (3 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
4 teaspoons grated orange peel
1 tablespoon orange juice
1-1/2 teaspoons minced fresh gingerroot
2 teaspoons garlic powder
2 teaspoons ground cumin
3/4 cup panko (Japanese) bread crumbs
1/2 cup chopped macadamia nuts
3 tablespoons olive oil

Directions

In a small saucepan, combine the orange juice, shallot, ginger and garlic. Bring to a boil over medium-high heat. Cook for 3 minutes. Stir in the coconut milk, sugar, salt and pepper. Simmer, stirring occasionally until mixture is reduced by half, about 20 minutes. Remove from the heat and whisk in butter.
Pat fish dry; place on a parchment-lined baking sheet. Sprinkle with salt and pepper.
In a small bowl, combine the orange peel, juice, ginger, garlic powder and cumin. Spoon over fish. Let stand for 10 minutes. Combine the bread crumbs, nuts and oil; mound onto each fillet.
Bake, uncovered, at 425° for 14-16 minutes or until fish just turns opaque and crumb mixture is golden brown. Cover loosely with foil if crust browns too quickly. Serve with sauce. Yield: 6 servings (1 cup sauce).

Nutritional Facts 1 fish fillet with about 2 tablespoons sauce equals 330 calories, 23 g fat (7 g saturated fat), 67 mg cholesterol, 289 mg sodium, 12 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Macadamia-Crusted Mahi Mahi with Coconut "Beurre Blanc" in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p90