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

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
TOTAL TIME: Prep: 30 min. Bake: 15 min. YIELD:6 servings

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

  • 1. 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.
  • 2. Pat fish dry; place on a parchment-lined baking sheet. Sprinkle with salt and pepper.
  • 3. 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.
  • 4. 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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.