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Friday, April 6, 2012

Coconut and Macadamia Crusted Mahi Mahi with a Lemon/Lime Butter Sauce

All this dinner needed was a swaying palm tree, a pina colada and some hula dancers to make me feel like I was in Hawaii. The neighbor's lawn mower, his dog barking and the motorcycle going up and down the street definitely did not lend itself to a Hawaiian ambiance. So I closed my eyes and pictured it all in my head. Oh wait....I definitely do NOT want the picture of me in a bikini in my head. *sigh*
Way to ruin a perfectly good dream!
Now, back to the reason I am writing. This dinner was so scrumptious. It was light, all the flavors worked so well together and the hubby and I loved it! This will positively be made again at our house. This just might be one of my most favorite seafood recipes. So for those of you who like coconut, lemon, macadamia nuts and fish...this ones for you!!

This recipe is for two pieces of Mahi Mahi:

For the fish:

10 saltine crackers, crushed finely
1/4 cup macadamia nuts (chopped finely)
1/6 cup unsweetened, shredded coconut (make sure it's unsweetened)
1/4 cup flour
1 egg, beaten
Olive oil for cooking fish

For the Sauce:

2 Tbsp butter
2 Tbsp flour
2 tsp Italian flat leaf parsley, chopped

1/4 tsp salt
1/4 tsp pepper
Peel from one medium lemon, zested
Peel from one lime, zested
3/4 cup milk
3/4 cup heavy cream
Juice from one lemon
Juice from one lime

To prepare the fish: Place the crushed saltine crackers, the chopped nuts and the coconut together in a bowl. Mix together well. Place the flour in a separate bowl. Place the beaten egg in another bowl. Rinse your fish and pat it dry with a paper towel. First dip the fish into the flour and coat on all sides. Then dip the coated fish into the egg and then into the cracker mixture. Make sure to coat it on all sides.
Heat oil in a  cooking pan until it is hot. Cook the breaded fish in the oil until it is cooked through. Serve with sauce. Place the sauce under the fish and on top of the fish, so every bite has sauce!

To prepare the sauce: Place the butter in a pan and melt it completely over a low-med fire. Stir in the flour, parsley, salt, pepper, and the peels from the lemon and the lime. Stir together. Mix in the milk and the cream and cook for about a minute until it thickens up. Then stir in the juices from the lemon and the lime. Cook for about another minute or two on low heat. Keep warm until time to serve it over the fish.

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